Hoisin Tofu Steaks

Combine rice, 1 cup water, and a pinch of salt in medium saucepan. Bring to a boil, cover, reduce heat to low, and cook until grains are tender and water is absorbed, 12 to 18 minutes. (4-serving meal: use 2 cups water)

Combine garlic, tamari, Chinese five-spice blend, cashew butter, just 1 tbsp vinegar, just half the sugar, and 1 tbsp water in small bowl and whisk smooth. (4-serving meal: use 2 tbsp vinegar, 2 tbsp water)

Combine remaining vinegar, remaining sugar, poppy seeds, and a pinch of salt and pepper in medium bowl and whisk. While whisking, slowly add 2 tsp vegetable oil. Add clementine to bowl and stir. (4-serving meal: use 4 tsp vegetable oil)

Toast almonds in large nonstick skillet over medium heat until fragrant, 3 to 5 minutes. Transfer to bowl with dressing.

Heat 2 tbsp vegetable oil in same skillet over medium-high heat. Add tofu and a pinch of salt and cook until lightly browned and crispy, 3 to 4 minutes per side. Transfer cooked tofu steaks to plate and drizzle with hoisin sauce. (4-serving meal: use 4 tbsp vegetable oil)

Add spinach to bowl with dressing and almonds and toss to coat. Divide spinach poppy seed salad between plates. Top with hoisin tofu steaks and serve with sticky rice. 好吃!