Curried Tofu With Spinach And Tomatoes Recipe

Curried Tofu With Spinach And Tomatoes Recipe

Yield: 3 Servings
Recipe by luhu.jp

Ingredients:
1 lbs: Lowfat extra-firm tofu, frozen, defrosted and drained
1 cup: Onions, coarsely chopped
1 cup: Water,
1/4 cup: Mild curry paste, * see note
3 tbsp: Unsweetened dried coconut, grated
3 large: Plum tomatoes, cut into eighths
3/4 lbs: Spinach, coarsely chopped
1/3 cup: Chopped cilantro, optional

Directions:

* Lorna recommends Pataks curry paste

Press the tofu between 2 plates, 4 or 5 times, until all the water is
released. Cut the tofu into 1 inch cubes.

Saute the onions until lightly browned, about 3 minutes. Add the water and
blend in the curry paste and coconut. Stir in the tofu, making sure it all
gets coated with the curry sauce. Stir in the tomatoes.

Cover and cook over medium heat until the tomatoes are soft, about 5
minutes. If the mixture seems quite dry, stir in 1/4 cup water. ADd the
spinach. Cover and continue cooking until the spinach is tender, 2-3
minutes. Add salt and the cilantro, if you like.

Serve the curry in bowls over steamed basmati rice, with your favorite
sweet mango chutney on the side.

NOTES : You will have good results if you use fresh pressed tofu without
first freezing it.

Recipe by: The New Soy Cookbook, Lorna Sass

Posted to EAT-LF Digest by "Ellen C." on Aug 26, 1998,
converted by MM_Buster v2.0l.


Source from luhu.jp