Saag Tofu (Tofu With Spinach, Ginger, Coriander and Turmeric)
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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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, ⅛ 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 analysis per serving (4 servings)
273 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 7 grams polyunsaturated fat; 14 grams carbohydrates; 7 grams dietary fiber; 3 grams sugars; 23 grams protein; 751 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Drain 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.
- Step 2
Combine the shallot or onion and the ginger in a food processor or mini-chop and blend until finely minced, almost a paste.
- Step 3
Heat the remaining oil over medium-high heat in a wok or skillet and add the cumin seeds, fennel seeds and whole chiles. 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.
- Step 4
Stir 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.
- Step 5
Whisk 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.
- Advance preparation: The browned tofu will keep in the refrigerator for a few days, but the dish is best made just before serving.
Private Notes
Comments
The first time I made this I wasn't thrilled with the texture of the spinach, so the second time I pureed the spinach/ginger/onion (like a saag dish) after it had cooked and really liked it. If you puree it you don't need to blend the ginger and onion first - just mince them both before you throw them in the pan. I also used paneer the second time just to try it out - delicious but obviously not as healthy as tofu.
I found that the shallots and ginger needed some help from oil to approximate a paste in the food processor. The dish pairs well with roasted curried cauliflower.
I didn't purée the red onion/ginger mixture and instead chopped it finely. The dish turned out great!
if you want a believable paneer texture, freeze the tofu ahead of time and thaw before using or thaw in the microwave. this method drains more water than just pressing and lends itself to a very pleasant cheesy texture. I added garlic with the shallots and ginger, a splash of soy sauce, and peas. 10/10
No sauce to speak off and things didnt really come together in a way that might add flavor to tofu ad to rice, for example. One of my more aggravating and messy dishes.
This was a miss for me. Too spicy, too much work for a dish I didn’t love.