Press the tofu between 2 plates, 4 or 5 times, until all the water is released. Cut the tofu into 1 inch cubes. Sauté 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, 2-3 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. - - - - - - - - - - - - - - - - - - NOTES : You will have good results if you use fresh pressed tofu without first freezing it. Recipe from: The New Soy Cookbook, Lorna Sass More cookbooks from Loran Sass Nutr. Assoc. : 0 0 0 0 0 3106 0 0 0 |
