TOFU SAAG

TOFU SAAG image

Number Of Ingredients 15

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14 ounces firm tofu, drained and cut into large dice
3 tablespoons vegetable oil
1 medium yellow onion, finely chopped
3 medium garlic cloves, minced
1 tablespoon peeled, minced fresh ginger (from about a 1-inch piece)
1 serrano chile, stemmed and finely chopped
1 1/2 teaspoons garam masala
1 1/4 teaspoons kosher salt, plus more for seasoning
3/4 teaspoon ground coriander
1/2 teaspoon ground cumin
3 (10-ounce) packages frozen chopped spinach, thawed and excess water squeezed out
1 cup heavy cream
1/2 cup water
1/2 cup plain yogurt
Steamed rice or naan, for serving

Steps:

Place the tofu in a single layer on a large paper-towel-lined plate; set aside. Heat the oil in a large nonstick frying pan over medium-high heat until shimmering. Add the tofu and cook (be careful-the oil may splatter), turning occasionally, until it's golden brown on a few sides, about 10 to 12 minutes. Meanwhile, dry the plate and line it with fresh paper towels. Use a slotted spoon to transfer the tofu to the paper-towel-lined plate. Spread it into a single layer and season with salt; set aside. Reduce the heat to medium, add the onion to the pan, and season with salt. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, ginger, serrano, garam masala, measured salt, coriander, and cumin and cook, stirring occasionally, until the spices are fragrant, about 1 to 2 minutes. Add the spinach and stir constantly until heated through, about 3 minutes. Add the cream and water, stir to combine, and bring to a simmer. Remove the pan from the heat and stir in the yogurt. Taste and season with salt as needed. Add the reserved tofu and let sit until heated through, about 1 minute. Serve with steamed rice or naan.