Coconut Curry Rice Bowl with Crispy Tofu and Spinach
2 (14 oz.) containers extra firm tofu, drained and cut into 1-inch cubes
½ cup cornstarch
4 TBSP grapeseed or avocado oil, divided
4 cloves garlic, finely minced
½ cup onion, finely chopped
2 TBSP curry powder
1 tsp chili powder
1 tsp ground turmeric
2 tsp coarse Kosher salt
½ tsp ground black pepper
2 cups vegetable broth
1 cup water
1 ½ cups jasmine rice
½ (13.66 oz) can unsweetened coconut milk
6 cups baby spinach, roughly chopped
2 TBSP basil leaves, gently shredded
- Lay out 3-4 layers of paper towels, and place the cubed tofu on the paper towels. Place another 3-4 layers of paper towels on top of the tofu, and gently press to soak up excess water. Once the liquid has been pressed out of the tofu, place in a large zip top bag with corn starch, and toss to lightly coat.
- Meanwhile, heat 1 TBSP of oil in a medium saucepan over medium-high heat. Add garlic and onions, and cook until translucent, about 3-5 minutes. Add curry powder, chili powder, turmeric, salt and pepper to skillet, and stir together. Gently whisk in the vegetable broth and water. Turn heat to high and bring to a boil. Add the rice to the saucepan, and stir. Let the liquid return to a boil. As soon as it returns to a boil, reduce heat to, cover, and cook until the liquid is absorbed. Remove from the heat and stir in the coconut milk and spinach.
- While the rice is cooking, heat a medium, nonstick skillet over medium-high heat. Add a bit of the remaining oil and ¼ of the tofu. Cook, turning occasionally, until lightly browned and crispy. Repeat with the remaining oil and tofu.
- To serve, place a scoop of rice into a shallow bowl or plate. Top with tofu. Sprinkle evenly with basil, if desired.