Coconut Curry Rice Bowl with Crispy Tofu and Spinach

Ingredients

2 (14-ounce) containers extra firm tofu, drained and cut into 1-inch cubes
1/2 cup cornstarch
4 Tablspoon grapeseed or avocado oil, divided
4 cloves garlic, finely minced
1/2 cup onion, finely chopped
2 Tablspoon curry powder
1 teaspoon chili powder
1 teaspoon ground turmeric
2 teaspoons coarse Kosher salt
1/2 teaspoon ground black pepper
2 cups vegetable broth
1 cup water
1 1/2 cups jasmine rice
1/2 (13.66-ounce) can unsweetened coconut milk
6 cups baby spinach, roughly chopped
2 Tablspoon basil leaves, gently shredded

Peraparation

1. 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.
2. Meanwhile, heat 1 Tablspoon 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.
3. While the rice is cooking, heat a medium, nonstick skillet over medium-high heat. Add a bit of the remaining oil and 1/2 of the tofu. Cook, turning occasionally, until lightly browned and crispy. Repeat with the remaining oil and tofu.
4. To serve, place a scoop of rice into a shallow bowl or plate. Top with tofu. Sprinkle evenly with basil, if desired.