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Curried Tofu With Spinach And Tomatoes

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Ingredients

  • 1 pound extra-firm or firm tofu block frozen defrosted, and drained
  • 1 tablespoon ghee (clarified butter) (or peanut oil)
  • 1 cup coarsely-chopped onion
  • 1 cup water
  • 1/4 cup mild curry paste (see comments)
  • 3 tablespoons unsweetened grated dried coconut
  • 3 large plum tomatoes cored, and cut into eighths
  • 3/4 pound spinach thoroughly washed, trimmed, and coarsely chopped
  • Salt to taste
  • 1/3 cup chopped cilantro - (to 1/2) optional

Details

Servings 3

Preparation

Step 1

Set the block of defrosted tofu between 2 plates and, pressing the plates firmly together, tip them over the sink as the tofu releases excess water. Release the pressure slightly, then press the plates firmly together again 4 or 5 more times, or until no more water is expressed. With a serrated knife, slice the tofu into 1-inch cubes. Set aside.

Heat the oil in a large, heavy saucepan or wok over medium-high heat. Sauté the onions, stirring frequently, until lightly browned, about 3 minutes. Add the water and blend in the curry paste and coconut. Stir in the reserved tofu, taking care to coat the tofu thoroughly with the curry sauce. Stir in the tomatoes.

Cover and cook over medium heat, stirring occasionally, until the tomatoes are soft, about 5 minutes. If the mixture seems quite dry, stir in 1/4 cup water at this point. Add the spinach. (If your pot isn't big enough, you may need to add half, cover, and let it wilt before adding the remainder.) Cover and continue cooking until the spinach is tender, 2 to 3 minutes. Add salt and the cilantro, if you like.

This recipe yields 3 servings.

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