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Recipe by Oxmoor House January 2005

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Oxmoor House

Recipe Summary

prep:
2 mins
cook:
15 mins
additional:
40 mins
total:
57 mins
Yield:
6 servings (serving size: 1/6 of tofu mixture and 2/3 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

240 calories; fat 10.5g; saturated fat 3.9g; protein 8.3g; carbohydrates 30.7g; cholesterol 0mg; iron 3.3mg; sodium 358mg; calories from fat 38%; fiber 2g; calcium 87mg.
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