Recipe By : The New Soy Cookbook by Lorna Sass
Serving Size : 3 Preparation Time :0:00
Categories : Vegetarian
Amount Measure Ingredient -- Preparation Method
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1 lb Lowfat extra-firm tofu --
- frozen, defrosted, and drained
1 c Onions -- coarsely chopped
1 c Water
1/4 c Mild curry paste -- * see note
3 tb Unsweetened dried coconut -- grated
3 lg Plum tomatoes -- cut into 8ths
3/4 lb Spinach -- coarsely chopped
1/3 c Cilantro -- chopped (optional)
* Lorna recommends Patak's curry paste
Press the tofu between 2 plates, 4 or 5 times, until all the water is
released. Cut the tofu into 1" 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 to 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.
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Notes: You will have good results if you use fresh pressed tofu
without first freezing it.
