Pan-Fried Tofu With Coconut Rice

• 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.

ground cumin, curry powder, ground allspice, ground ginger, salt, black pepper, olive oil, chili oil, baby spinach, garlic, cashews, coconut rice

Taken from www.myrecipes.com/recipe/pan-fried-tofu-with-coconut-rice (may not work)