Tofu Creamed Spinach Recipes

SPINACH, TOFU AND SESAME STIR-FRY

Steps:

• Heat the canola oil over medium-high heat in a large nonstick skillet or wok, and add the tofu. Stir-fry until the tofu is lightly colored, three to five minutes, and add the garlic, ginger and chili flakes. Cook, stirring, until fragrant, about one minute, and add soy sauce to taste. Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Remove from the heat.
• Using tongs, transfer the spinach and tofu mixture to a serving bowl, leaving the liquid behind in the pan or wok. Drizzle with the sesame oil, and add more soy sauce as desired. Serve with rice or other grains, or noodles. You may also use it as a filling for whole wheat pita bread.

CURRY-CREAMED SPINACH AND TOFU (OR PORK) WITH POTATO CRUST

Steps:

• Heat the oven to 425. Bring a large pot of water to boil, and salt it. When the water is boiling, add the spinach, and cook for about a minute. Plunge the spinach into a large bowl of ice water, squeeze the moisture from the leaves and roughly chop them.
• Put the butter and garam masala (or curry powder) and nutmeg in a large saucepan over medium heat. When the spices are fragrant, add the coconut milk, yogurt, spinach, tofu (or pork) and 1 teaspoon salt. Bring to a boil, and cook, stirring occasionally, until the spinach has absorbed much of the liquid; taste, and adjust the seasoning, and transfer to an ovenproof dish.
• Toss the potato slices with the oil, and sprinkle with salt and pepper. Lay them over the top of the spinach and tofu (or pork) without overlapping too much. Bake until the potatoes are golden and crisp, 25 to 35 minutes. Scoop into bowls, and serve.

SAAG TOFU (TOFU WITH SPINACH, GINGER, CORIANDER AND TURMERIC)

Steps:

• 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.
• Combine the shallot or onion and the ginger in a food processor or mini-chop and blend until finely minced, almost a paste.
• Heat the remaining oil over medium-high heat in a wok or skillet and add the cumin seeds, fennel seeds and whole chiles. 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.
• 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.
• 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.

TOFU WITH SPINACH SAUCE

Steps:

• Trim and wash spinach; do not dry. Chop leaves in one-inch pieces. Cut tofu in two horizontally and wrap in paper towels. Put it under a couple of plates.
• Put butter or oil in a large nonstick skillet over medium-high heat. A minute later, add ginger, garlic and chilies and cook, stirring occasionally, until garlic begins to color.
• Stir in garam masala or curry powder and a large pinch of salt and cook, stirring, for about 30 seconds. Add spinach and cook, stirring, until it wilts, then add yogurt and a cup of cream. Pick out chilies and discard.
• Cook mixture over medium-high heat; liquid in spinach will boil off. When mixture is nearly dry, cut tofu into half-inch pieces and incorporate. When tofu is hot, add remaining cream and cook for another minute or two, stirring. Adjust seasoning and serve.