Gluten Free - Tofu with Spinach and Chickpeas

Ingredients:
1 (16-ounce) block firm tofu, drained
2 tablespoons sesame oil
1 onion, chopped
3 cloves garlic, minced
2 tablespoons minced fresh ginger
1 teaspoon ground coriander
1/2 teaspoon ground cumin
6 cups spinach
2/3 cup vegetable broth
1 (15-ounce) can chickpeas

Directions:

1. Place a double layer of paper towels on a plate. Set tofu on the plate and cover with another double layer of paper towels. Place a heavy object, like a cookbook, on the top plate to press the liquid out of the tofu. Let sit for 10 minutes.
2. Heat sesame oil in a large skillet over medium-high heat. Cut tofu into cubes and place in the skillet. Cook, turning occasionally, until tofu is lightly browned. With a slotted spoon or spatula, carefully transfer tofu to a plate and keep warm.
3. Add onion to the skillet and cook, stirring often, until softened. Add garlic, ginger, cumin, and coriander, stirring for 1 minute. Reduce heat to medium.
4. Add spinach to the skillet, tossing to mix ingredients and wilt spinach. Add a bit of vegetable broth if the skillet gets dry.
5. Stir in remaining broth, chickpeas, and tofu and cook until heated through. Serve warm.

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