Pan-Fried Tofu With Coconut Rice Recipe

Name: Pan-Fried Tofu With Coconut Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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; saute 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.

124

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (14-ounce) package extra-firm tofu, drained, 1/2 teaspoon ground cumin, 1/2 teaspoon curry powder, 1/2 teaspoon ground allspice, and more.

Yes, Pan-Fried Tofu With Coconut Rice falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Fried Tofu With Coconut Rice

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