Saag Tofu.
Ingredients.
1 pound firm tofu, large dice
3 tablespoons vegetable oil
4 teaspoons garam masala
4 teaspoons salt
1 teaspoon hing
2 medium plum tomatoes, finely chopped
2 teaspoons ground ginger
1 pound baby spinach
1/2 cup plain whole-milk yogurt
Preparation.
Combine tofu with 1 tablespoon of the vegetable oil, 2 teaspoons of the garam masala, and 2 teaspoons of the salt. Mix gently to coat tofu and set aside.
Heat a large (12-inch) frying pan over medium-high heat and add 1 tablespoon of the oil. When it shimmers, add tofu in a single layer and cook until it is browned, about 5 minutes. Transfer to a plate.
Wipe out the pan, return it to the stovetop over medium heat, and add the remaining 1 tablespoon oil. Stir in tomatoes and ginger and cook until tomatoes just start to soften, about 2 minutes. Add spinach in handfuls and stir frequently, scraping the bottom of the pan to incorporate any browned bits. Cook until spinach is very wilted and liquid is cooked off, about 7 minutes. Stir in reserved tofu and cook until heated through, about 1 minute. Remove from heat. Stir together remaining garam masala, remaining salt, and yogurt and add to spinach mixture. Stir until well mixed and serve.