Indian Tofu With Spinach
- Number of Servings: 4
Ingredients
3/4 pound firm tofu, cut into 1-inch cubes2 tablespoons canola oil1/2 cup coarsely chopped shallot or red onion4 lengthwise slices peeled fresh ginger (2 inches long, 1 inch wide, 1/8 inch thick), coarsely chopped1 teaspoon cumin seeds1/2 teaspoon fennel seeds2 whole dried red chilies, like Thai, cayenne or arbol1 tablespoon coriander seeds, groundSalt to taste1/4 teaspoon cayenne1/4 teaspoon ground turmeric1 1/2 pounds fresh spinach, stems trimmed at the end and washed in 2 changes of water, or 12 ounces baby spinach, rinsed1/2 cup drained yogurt 1/4 teaspoon cornstarch
1. Drain the tofu on paper towels. Heat 1 tablespoon of the oil over medium-high heat in a wok or a large, heavy lidded skillet and add the tofu. Stir-fry until golden brown and remove from the heat.
2. Combine the shallot or onion and the ginger in a food processor or mini-chop and blend until finely minced, almost a paste.
3. Heat the remaining oil over medium-high heat in a wok or skillet and add the cumin seeds, fennel seeds and whole chilies. Cook, stirring, for about 15 seconds, or until the spices are fragrant and reddish-brown. Add the onion and ginger and stir-fry until it is lightly browned, about 3 minutes. Add the coriander, salt, cayenne and turmeric, stir for about 10 seconds and add the spinach in batches, adding the next batch after the first batch wilts and stirring and scraping the bottom of the pan to deglaze.
4. Stir in the tofu, cover, reduce the heat to medium-low and simmer, stirring occasionally, for 2 to 3 minutes, until the spinach is uniformly wilted and the tofu is warmed through.
5. Whisk the cornstarch into the yogurt. Remove the pan from the heat, remove the chilies, and stir in the yogurt. Taste, adjust salt and serve with rice or other grains.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JBROWN76.
2. Combine the shallot or onion and the ginger in a food processor or mini-chop and blend until finely minced, almost a paste.
3. Heat the remaining oil over medium-high heat in a wok or skillet and add the cumin seeds, fennel seeds and whole chilies. Cook, stirring, for about 15 seconds, or until the spices are fragrant and reddish-brown. Add the onion and ginger and stir-fry until it is lightly browned, about 3 minutes. Add the coriander, salt, cayenne and turmeric, stir for about 10 seconds and add the spinach in batches, adding the next batch after the first batch wilts and stirring and scraping the bottom of the pan to deglaze.
4. Stir in the tofu, cover, reduce the heat to medium-low and simmer, stirring occasionally, for 2 to 3 minutes, until the spinach is uniformly wilted and the tofu is warmed through.
5. Whisk the cornstarch into the yogurt. Remove the pan from the heat, remove the chilies, and stir in the yogurt. Taste, adjust salt and serve with rice or other grains.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JBROWN76.
Nutritional Info Amount Per Serving
- Calories: 195.7
- Total Fat: 11.4 g
- Cholesterol: 0.6 mg
- Sodium: 418.8 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 3.9 g
- Protein: 13.1 g
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