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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Pan-Fried Tofu With Coconut Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions