Tofu with Indian spinach

Ingredients for 2 servings:

• 200 g tofu, diced
• 2 tbsp oil
• 1 onion(s), finely diced
• 1 garlic clove(s), chopped
• 300 g spinach, washed and roughly chopped
• 2 tomatoes, peeled and diced
• 100 ml coconut milk
• 1 tsp turmeric powder
• 1 tsp coriander powder
• chili powder
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat the oil in a wok and fry the tofu, but don’t let it overbrown. Be careful, it sticks easily! Remove and drain on kitchen paper. Fry the onion and garlic—it doesn’t take long—and add the spinach. Let it wilt just briefly and immediately push it to the side; this will retain its fresh green color. Now add the coconut milk and tomatoes to the center of the wok. Simmer gently until the sauce reaches the desired consistency. Meanwhile, add the remaining spices (chili to taste!). Place the tofu in the sauce and let it warm up. Now it’s best to turn off the heat, push the spinach from the side onto the tofu, and close the lid so everything can infuse. Goes well with basmati rice cooked with cloves, cardamom, and cinnamon.