Pan-Fried Tofu with Coconut Rice

Yield: 6 servings (serving size: 1/6 of tofu mixture and 2/3 cup rice)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 240
  • Fat: 10.5g
  • Saturated fat: 3.9g
  • Protein: 8.3g
  • Carbohydrate: 30.7g
  • Cholesterol: 0mg
  • Iron: 3.3mg
  • Sodium: 358mg
  • Calories from fat: 38%
  • Fiber: 2.0g
  • Calcium: 87mg


  • 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


  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.
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