Step-By-Step Instructions
Press the Tofu. Wrap each block of tofu in a clean kitchen towel or several layers of paper towels. Place the wrapped blocks on a plate, set another plate on top, and weigh it down with something heavy, such as a cast-iron skillet or a few cans. Let the tofu press for 30 minutes.
Cut and Coat (photo 1). Cut the pressed tofu into 3/4-inch cubes. Place the cubes in a large bowl and toss with the cornstarch and salt.
Brown the First Batch (photo 2). Heat a wide, deep skillet over medium-high heat. Once hot, add 2 tablespoons of the oil. When the oil shimmers, add half of the tofu in a single layer. Once the bottom is medium golden brown, turn the pieces. I find a fish spatula helpful for flipping several cubes at once. Continue cooking until most sides are crisp, about 6 to 8 minutes total. Transfer to a plate.
Cook the Remaining Tofu (photo 3). Add another tablespoon of oil and repeat with the remaining tofu.
Start the Sauce (photo 4). Reduce the heat to medium-low. Add the final tablespoon of oil, followed by the sun-dried tomatoes, tomato paste, and garlic. Stir constantly for 30 seconds, breaking up the tomato paste and scraping any browned bits from the bottom of the skillet. Stir in the Italian seasoning and Cajun seasoning.
Make It Creamy (photo 5). Pour in the coconut milk and stir until the tomato paste and seasonings are evenly distributed. Bring the sauce to a gentle simmer. Cook for about 5 minutes, stirring occasionally, until it thickens slightly.
Wilt the Spinach (photo 6). Add the spinach a small handful at a time. Stir until each addition wilts before adding more.
Add the Tofu. Return the crispy tofu to the skillet. Gently fold it into the sauce until every piece is coated and warmed through, about 1 minute. Taste and add more salt if needed. Serve immediately with fresh basil, rice, or toasted naan. ENJOY!