Coconut Lime Tofu with Tomatoes and Spinach

You have a bit of a dilemma often with Asian cooking. Thai style dishes can be overly creamy and heavy while a lot of other Asian style cuisine can be too light to satisfy. I like this dish because it's the perfect compromise between light and satisfying.

1/3 cup light coconut milk
2 jalapeno peppers, seeded and minced
1 tsp fresh ginger, peeled and minced
4 cloves garlic, minced
2 tsp soy sauce
1/4 cup lime juice
1 Tbs brown sugar
1/2 cup tomato, seeded and diced
1 package baby spinach
1 lb tofu, cut into 1/2" thick 1"x2" rectangles

Cook the tofu in a large skillet or wok over medium high heat with some cooking spray until it turns golden brown on all sides.

In a large bowl, combine coconut milk, chiles, ginger, garlic, soy sauce, lime juice and brown sugar. Add the cooked tofu and toss to coat. Cover and refrigerate for about an hour, tossing every 15 minutes.

Drain the marinade from the tofu and set it aside.

In a large skillet or wok, heat some cooking spray and add the tofu. Cook the tofu until it is heated through and then add the tomato and spinach, cooking until the spinach begins to wilt.

Stir in the marinade and simmer until thickened and then serve immediately.



Also, I am sharing this tip because I know a lot of you who read this blog are critter lovers and have companion animals. We recently discovered that our cats also have very strong feelings about their food and we figured out that they both really love it when we serve their canned food lukewarm. Dogs may also appreciate that but I have no dog to try this out with. Any way, I just thought I'd share this discovery since I'd never heard of this from any one else with companion animals.