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spiderdustI posted this earlier in ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
veggievictuals, but thought I'd share it with my close, personal friends. :)
Curried Tofu with Spinach and Tomatoes
1 lb. extra-firm tofu, frozen, defrosted, and drained
1 tbsp. peanut oil
1 cup coarsely chopped onions
1 cup water
1/4 cup mild curry paste*
3 tbsp. unsweetened grated dried coconut
3 large plum tomatoes, cored and cut into eighths
3/4 lb. spinach, trimmed, coarsely chopped, and thoroughly washed
Salt, to taste
1/3 to 1/2 cup chopped cilantro (optional)
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" cubes. Set aside.
2. Heat the oil or ghee in a large, heavy saucepan or wok over medium-high heat. Saute 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.
3. 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 of 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.
Serves 3.
* The author of the recipe recommends Patak's mild curry paste. I used Thai Kitchen red curry paste, but only about a tablespoon of it & it was SPICY!! Adjust curry paste measurements to suit your palate.
veggievictuals, but thought I'd share it with my close, personal friends. :)Curried Tofu with Spinach and Tomatoes
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" cubes. Set aside.
2. Heat the oil or ghee in a large, heavy saucepan or wok over medium-high heat. Saute 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.
3. 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 of 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.
Serves 3.
* The author of the recipe recommends Patak's mild curry paste. I used Thai Kitchen red curry paste, but only about a tablespoon of it & it was SPICY!! Adjust curry paste measurements to suit your palate.
