Tofu With Spinach Sauce

Ingredients

• 1 ½ pounds spinach
• 12 ounces firm or extra-firm tofu
• 2 tablespoons butter or oil
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 3 dried chilies
• 2 tablespoons garam masala or curry powder
• Salt to taste
• ½ cup yogurt
• 1 ½ cups light cream or half-and-half

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    509 calories; 43 grams fat; 22 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 16 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 22 grams protein; 118 milligrams cholesterol; 194 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. 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.
2. 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.
3. 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.
4. 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.