Coconut Curry Rice Bowl with Crispy Tofu and Spinach | Riceland

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 Riceland Jasmine Rice
• 1/2 (13.66-ounce) can unsweetened coconut milk
• 6 cups baby spinach, roughly chopped
• 2 Tablspoon basil leaves, gently shredded