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Pan-Fried Tofu with Coconut Rice

Pan-Fried Tofu with Coconut Rice
Pan-Fried Tofu with Coconut Rice might be just the side dish you are searching for. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 88 calories, 6g of protein, and 5g of fat each. If you have ground cumin, olive oil, curry powder, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 17 minutes. It is a good option if you're following a gluten free and vegan diet.

Instructions

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.
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WaterWater
TofuTofu
WrapWrap
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Paper TowelsPaper Towels
2
Remove paper towels, pat tofu dry, and cut into 1-inch cubes; set aside.
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TofuTofu
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Paper TowelsPaper Towels
3
Combine cumin and next 5 ingredients in a large zip-top plastic bag; add tofu. Seal bag; shake to coat.
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CuminCumin
ShakeShake
TofuTofu
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Ziploc BagsZiploc Bags
4
Heat 1 teaspoon olive oil and chili oil in a nonstick skillet over medium-high heat.
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Chili OilChili Oil
Olive OilOlive Oil
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Frying PanFrying Pan
5
Add tofu; saut 8 minutes or until golden.
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TofuTofu
6
Remove tofu from pan; cover and keep warm.
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TofuTofu
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Frying PanFrying Pan
7
Heat 1 teaspoon olive oil in pan; add spinach and garlic. Cook, stirring constantly, 4 minutes or just until spinach wilts.
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Olive OilOlive Oil
SpinachSpinach
GarlicGarlic
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Frying PanFrying Pan
8
Add tofu; cook, stirring until thoroughly heated.
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TofuTofu
9
Sprinkle with cashews; serve with Coconut Rice.
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CashewsCashews
CoconutCoconut
RiceRice
DifficultyNormal
Ready In17 m.
Servings6
Health Score71
Dairy FreeGluten FreeVeganVegetarianVery Healthy
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
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