Ingredients
1 Lb Low-Fat Extra Firm Tofu
1 Cup Onions, Coarsely Chopped
1 Cup Onions, Coarsely Chopped
1 Cup Onions, Coarsely Chopped
1 Cup Onions, Coarsely Chopped
1 Cup Onions, Coarsely Chopped
1 Cup Water
1 Cup Onions, Coarsely Chopped
1/4 Cup Mild Curry Paste
1/4 Cup Mild Curry Paste
3 Tablespoons Unsweetened Dried Coconut
1/4 Cup Mild Curry Paste
3 Tablespoons Unsweetened Dried Coconut
3 Tablespoons Unsweetened Dried Coconut
3 Tablespoons Unsweetened Dried Coconut
3 Large Plum Tomatoes, Chopped
3 Tablespoons Unsweetened Dried Coconut
3 Tablespoons Unsweetened Dried Coconut
3/4 Lb Spinach, Coarsely Chopped
3/4 Lb Spinach, Coarsely Chopped
3/4 Lb Spinach, Coarsely Chopped
Cooking Instructions
- Press the tofu between two plates four or five times until all the water is released.
- Cut the Tofu into one-inch cubes. Sauté the onions until lightly browned (about three 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 five 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, 2-3 minutes. Add salt and pepper.