Coconut Curry Rice Bowl with Crispy Tofu and Spinach

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

www.riceland.com

This dish is the perfect vegetarian meal to add to your weekly rotation!

View full recipe on www.riceland.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.riceland.com.

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