RECIPE THIRTY FIVE: Monday November 20th - Indian Tofu with Spinach

BACK STORY:
Saw this (where else?) on the New York Times daily digest, and I decided to make it since I had all the ingredients (except spinach) already on hand.

NOTES:
This was actually a pretty easy recipe to make. I pressed most of the water out of the tofu using a towel and heavy water pitcher on top, then put the diced tofu squares into a wok to cook thoroughly. I didn't have fresh ginger so used powdered, which is definitely something to change when making it again. I also didn't mix the yogurt and cornstarch as the recipe recommended, but instead just scooped a spoonful of yogurt on the top when serving. 

STARS: 
4 out of 5. Easy and fast to make with all the right ingredients on hand, and tasty. 

RECIPE:
https://www.nytimes.com/interactive/projects/well/healthy-recipes/recipes/indian-tofu-with-spinach

INGREDIENTS

• ¾pound firm tofu, cut into 1-inch cubes
• 2tablespoons canola oil
• ½cup coarsely chopped shallot or red onion
• 4lengthwise slices peeled fresh ginger (2 inches long, 1 inch wide, 1/8 inch thick), coarsely chopped
• 1teaspoon cumin seeds
• ½teaspoon fennel seeds
• 2whole dried red chilies, like Thai, cayenne or arbol
• 1tablespoon coriander seeds, ground
• Salt to taste
• ¼teaspoon cayenne
• ¼teaspoon ground turmeric
• 1½pounds fresh spinach, stems trimmed at the end and washed in 2 changes of water, or 12 ounces baby spinach, rinsed
• ½cup drained yogurt
• ¼teaspoon cornstarch

Nutritional information per serving: 212 calories; 12 grams total fat; 1 gram saturated fat; 5 grams polyunsaturated fat; 6 grams monounsaturated fat; 1 milligram cholesterol; 15 grams carbohydrates; 5 grams dietary fiber; 142 milligrams sodium; 15 grams protein

PREPARATION

• 1Drain the tofu on paper towels. Heat 1 tablespoon of the oil over medium-high heat in a wok or a large, heavy lidded skillet and add the tofu. Stir-fry until golden brown and remove from the heat.
• 2Combine the shallot or onion and the ginger in a food processor or mini-chop and blend until finely minced, almost a paste.
• 3Heat the remaining oil over medium-high heat in a wok or skillet and add the cumin seeds, fennel seeds and whole chilies. Cook, stirring, for about 15 seconds, or until the spices are fragrant and reddish-brown. Add the onion and ginger and stir-fry until it is lightly browned, about 3 minutes. Add the coriander, salt, cayenne and turmeric, stir for about 10 seconds and add the spinach in batches, adding the next batch after the first batch wilts and stirring and scraping the bottom of the pan to deglaze.
• 4Stir in the tofu, cover, reduce the heat to medium-low and simmer, stirring occasionally, for 2 to 3 minutes, until the spinach is uniformly wilted and the tofu is warmed through.
• 5Whisk the cornstarch into the yogurt. Remove the pan from the heat, remove the chilies, and stir in the yogurt. Taste, adjust salt and serve with rice or other grains.