Tofu with Indian Spinach
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g tofu, diced
- 2 tablespoons oil
- 1 onion (s), finely diced
- 1 clove (s) garlic, chopped
- 300 g spinach, washed and rouhly chopped
- 2 tomato (s), peeled and diced
- 100 ml coconut milk
- 1 teaspoon turmeric
- 1 teaspoon coriander
- Chilli powder
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Heat the oil in the wok and fry the tofu in it, but don`t let it get too brown. Be careful, it bakes easily! Remove and drain on paper towels. Fry the onion and garlic, it won`t take long, and add the spinach. Just let it collapse for a short time and immediately slide it to the edge; so it keeps its fresh green color. Now put the coconut milk and tomatoes in the middle of the wok. Simmer gently until the sauce has the desired consistency. In the meantime add the remaining spices (chilli by feel!) Place the tofu in the sauce and let it warm up.
- Now it`s best to turn off the stove, slide the spinach from the edge onto the tofu and close the lid so that everything flows through again.
- Goes well with basmati rice cooked with clove, cardamom and cinnamon.
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