Indian Tofu With Spinach Recipe

Name: Indian Tofu With Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound firm tofu, cut into 1-inch cubes; 2 tablespoons canola oil; 1/2 cup coarsely chopped shallot or red onion; 4 lengthwise slices peeled fresh ginger (2 inches long, 1 inch wide, 1/8 inch thick), coarsely chopped; 1 teaspoon cumin seeds; 1/2 teaspoon fennel seeds; 2 whole dried red chilies, like Thai, cayenne or arbol; 1 tablespoon coriander seeds, ground; Salt to taste; 1/4 teaspoon cayenne; 1/4 teaspoon ground turmeric; 1 1/2 pounds fresh spinach, stems trimmed at the end and washed in 2 changes of water, or 12 ounces baby spinach, rinsed; 1/2 cup drained yogurt; 1/4 teaspoon cornstarch

Servings: persons

3/4 pound firm tofu, cut into 1-inch cubes
2 tablespoons canola oil
1/2 cup coarsely chopped shallot or red onion
4 lengthwise slices peeled fresh ginger (2 inches long, 1 inch wide, 1/8 inch thick), coarsely chopped
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
2 whole dried red chilies, like Thai, cayenne or arbol
1 tablespoon coriander seeds, ground
Salt to taste
1/4 teaspoon cayenne
1/4 teaspoon ground turmeric
1 1/2 pounds fresh spinach, stems trimmed at the end and washed in 2 changes of water, or 12 ounces baby spinach, rinsed
1/2 cup drained yogurt
1/4 teaspoon cornstarch

1
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
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
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
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
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.

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 pound firm tofu, cut into 1-inch cubes, 2 tablespoons canola oil, 1/2 cup coarsely chopped shallot or red onion, 4 lengthwise slices peeled fresh ginger (2 inches long, 1 inch wide, 1/8 inch thick), coarsely chopped, and more.

Yes, Indian Tofu With Spinach falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Tofu With Spinach

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