Quantities Ingredients
1 lb.
|
Firm tofu, large dice
|
3 Tbsp.
|
Vegetable oil
|
4 tsp.
|
Garam masala
|
4 tsp.
|
Kosher salt
|
3 medium
|
Garlic cloves, thinly sliced
|
1 medium
|
Yellow onion, thinly sliced
|
2 medium
|
Plum tomatoes, finely chopped
|
2 tsp.
|
Ground ginger
|
1 lb.
|
Baby spinach
|
1/2 c.
|
Plain Greek-style whole-milk yogurt
|
Preparation Procedures:
1.
Combine tofu with 1 tablespoon of vegetable oil, 2 teaspoons of garam
masala and 2 teaspoons of salt. Mix gently to coat tofu, set aside.
2.
Heat a large (12 inch) frying pan over medium-high heat and add 1
tablespoon of oil. When it simmers, add tofu in a single layer and cook
until browned about 5 minutes. Transfer to a plate.
3. Wipe out the pan and return it to the stovetop over medium heat, add remaining 1 tablespoon oil. When it simmers, add garlic and onion,
stirring occasionally until onion is tender and browned, about 3
minutes. Stir in tomatoes and ginger. Cook until tomatoes just start to
soften, about 2 minutes.
4.
Add spinach in handfuls and stir frequently, scraping the bottom of the
pan to incorporate any browned bits. Cook until spinach is very wilted and liquid is cooked off, about 7 minutes. Stir in reserved tofu and cook until heated through, about 1 minute. Remove from heat. In a medium bowl stir together remaining garam masala, remaining salt and yogurt and add in spinach mixture. Stir until well mixed and serve.
Yield: 4 servings
Preparation Time: 25 minutes