Crispy Tofu with Bontà Della Arrabbiata Sauce and Coconut Milk

This unique dish of crispy tofu features a rich chunky tomato and coconut sauce for a delicious fusion between Italian and Southeast Asian flavors. Serve this easy vegetarian dinner over fluffy white or brown rice for a satisfying dinner. Our Organic  no sugar added ,spicy Arrabbiata sauce adds just the right amount of spice, tempered by the creamy coconut.

Serves: 4
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

2 14-ounce packages extra-firm tofu, drained
1 cup short-grain white rice, rinsed
1 tablespoon oil of your choice
1 cup full-fat coconut milk
1 cup Bontà Della Arrabbiata Sauce
2 cups baby spinach
2 scallions, minced, for garnish
Sesame seeds, for garnish

1. Wrap the tofu in a clean dish towel and place something heavy on top. Let this sit for 10-15 minutes to drain out excess water, which will help crisp up the tofu.
2. In a medium saucepan, combine the rice with 2 cups of water and a pinch of salt. Bring to a simmer, reduce the heat to low, cover and cook for 20 minutes, until the grains are tender.
3. After pressing, tear the tofu into 2-inch pieces (the rough edges make crispier tofu) and sprinkle with salt.
4. Heat the oil in a large skillet over medium-high heat. When hot, add the tofu, working in batches to avoid crowding the pan. Cook the tofu for 2-3 minutes per side, until golden and crisp. Transfer to a paper towel-lined plate and repeat with remaining tofu.
5. Add the coconut milk and tomato sauce to the skillet and heat through, stirring until smooth. Season to taste with salt and pepper. Add the spinach and cook until wilted, 2-3 minutes.
6. Divide the rice between serving plates. Top with crispy tofu, sauce, and garnish with scallions and sesame seeds.