Sesame Tofu with Coconut-Lime Dressing and Spinach

1. Prepare Coconut-Lime Dressing

In a medium bowl, combine the unsweetened coconut milk with the zest and juice of one lime, sambal oelek, dark brown sugar, pure sesame oil, and a pinch of fine sea salt. Whisk everything until the sugar has completely dissolved. Reserve three-quarters of a cup of this dressing to drizzle over the dish later.

2. Coat and Fry Sesame Tofu

Pat the extra-firm tofu dry and cut into eight equal rectangles. Dip each piece into the beaten egg whites and then coat with the mix of panko bread crumbs and white sesame seeds seasoned with black pepper and a little salt. Heat grapeseed oil in a skillet over medium-low heat and fry tofu for two minutes on each side or until golden brown and crispy. Transfer to a plate lined with paper towels to drain.

3. Sauté Spinach

In the same skillet, sauté minced shallot in additional grapeseed oil. Add thinly sliced garlic cloves and cook until fragrant. Gradually add spinach, allowing it to wilt. Season with low-sodium soy sauce and ground black pepper, and cook until tender and seasoned.

4. Assemble and Serve

Lay a bed of sautéed spinach on each plate, top with two pieces of crispy Sesame Tofu, and drizzle with the reserved Coconut-Lime Dressing. Scatter minced chives over the top and serve immediately with extra dressing on the side.