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Pan-Fried Tofu with Coconut Rice

Oxmoor House
Prep time 2 mins
Cook time 15 mins
Other time 40 mins
Yield

6 servings (serving size: 1/6 of tofu mixture and 2/3 cup rice)

Ingredients

  • 1 (14-ounce) package extra-firm tofu, drained
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons olive oil, divided
  • 1 teaspoon chili oil
  • 8 cups fresh baby spinach
  • 2 garlic cloves, minced
  • 1 tablespoon chopped cashews
  • Coconut Rice
  • Coconut Rice

Nutrition Information

  • calories 240
  • fat 10.5 g
  • satfat 3.9 g
  • protein 8.3 g
  • carbohydrate 30.7 g
  • cholesterol 0 mg
  • iron 3.3 mg
  • sodium 358 mg
  • caloriesfromfat 38 %
  • fiber 2.0 g
  • calcium 87 mg

How to Make It

  1. Wrap tofu blocks in several layers of heavy-duty paper towels. Press with a heavy object for about 30 minutes to remove excess water. Remove paper towels, pat tofu dry, and cut into 1-inch cubes; set aside.

  2. Combine cumin and next 5 ingredients in a large zip-top plastic bag; add tofu. Seal bag; shake to coat.

  3. Heat 1 teaspoon olive oil and chili oil in a nonstick skillet over medium-high heat. Add tofu; sauté 8 minutes or until golden. Remove tofu from pan; cover and keep warm.

  4. Heat 1 teaspoon olive oil in pan; add spinach and garlic. Cook, stirring constantly, 4 minutes or just until spinach wilts. Add tofu; cook, stirring until thoroughly heated. Sprinkle with cashews; serve with Coconut Rice.

Oxmoor House Healthy Eating Collection