Lindsey Nair

Features staff writer Lindsey writes about food, restaurants and recipes.

Recent columns

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Recipes

• Tomato Basil Mozzarella Bites
• Szechwan Cold Garlic Shrimp

• Recipe archive

• 1 1/2 pounds fresh spinach
• 1 package extra-firm tofu
• Vegetable oil
• 6 Tbsps. butter
• 1 onion, peeled and chopped
• 4 garlic cloves, peeled and crushed
• 1-inch piece fresh ginger root, peeled and grated
• 1 tsp. cumin
• 1/2 tsp. cayenne pepper
• 1/2 tsp. ground black pepper
• 1 tsp. garam masala (a curry-like spice combo)
• 1 tsp. kosher salt (or to taste)
• Pinch of turmeric
• 1 cup yogurt

Wash the spinach well. Cook it in a saucepan with 1/2 cup water for 2-3 minutes. When tender, drain and chop.

Cut the tofu into 1/2-inch cubes. Heat enough oil to cover the bottom of a large skillet. Fry the cubes in batches, turning over once or twice, until light brown. Remove with a slotted spoon and drain on paper towels. (It takes a while to get them brownish, but be patient. Woodrum recommends an iron skillet, but I’ll go the non-stick route and cut back on the oil.)

In another large skillet, melt the butter with 1 Tbsp. oil over medium heat and cook the onion until just beginning to turn brown. Add garlic and cook for 2 minutes. Add the ginger and spices and stir well, cooking for a few more minutes.

In a food processor, puree the spinach and spicy onion mixture with the yogurt, processing until smooth.

Transfer back to the skillet, add the tofu and simmer, covered, for 10 minutes. Serve hot on top of rice.

Makes 4 servings.