Pan-Fried Tofu with Coconut Rice

Ingredients

• 8 cups baby spinach fresh
• 0.5 teaspoon pepper black
• 1 tablespoon cashew pieces chopped
• 1 teaspoon chili oil 
• 0.5 teaspoon curry powder 
• 14 ounce extra-firm tofu drained
• 2  garlic cloves minced
• 0.5 teaspoon ground allspice 
• 0.5 teaspoon ground cumin 
• 0.5 teaspoon ground ginger 
• 2 teaspoons olive oil divided
• 6 servings coconut rice 
• 0.5 teaspoon salt 

Equipment

• frying pan
• paper towels
• ziploc bags

Directions

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.
2. Remove paper towels, pat tofu dry, and cut into 1-inch cubes; set aside.
3. Combine cumin and next 5 ingredients in a large zip-top plastic bag; add tofu. Seal bag; shake to coat.
4. Heat 1 teaspoon olive oil and chili oil in a nonstick skillet over medium-high heat.
5. Add tofu; saut 8 minutes or until golden.
6. Remove tofu from pan; cover and keep warm.
7. Heat 1 teaspoon olive oil in pan; add spinach and garlic. Cook, stirring constantly, 4 minutes or just until spinach wilts.
8. Add tofu; cook, stirring until thoroughly heated.
9. Sprinkle with cashews; serve with Coconut Rice.