Saag Tofu

Yield: ~1 hotel pan

Variations: Paneer, an Indian Cheese, can be sed in place of the tofu

Ingredients:

• 6, 12 ounce packages firm tofu, cubed

• ¾ cup vegetable oil

• ¼ cup garam masala or curry powder

• ¼ cup of ginger root, peeled and chopped

• 10 garlic cloves

• 4 green chilies

• ½ cup water

• 2 cases of baby spinach

• 1 cup milk

• Salt and pepper to taste

• Cooked basmati rice

Instructions:

1. Fry the tofu in about ½ of the vegetable oil, until golden brown.

2. Sprinkle the tofu with the garam masala and salt, set aside.

3. In a blender or food processor, add the ginger, garlic, chili, and water. Process until smooth.

4. In a saucepan, heat the rest of the oil, and add the contents of the processor.

5. Stir for about 30 seconds, then add the spinach, and season with salt.

6. Stir for a minute, then cover the saucepan, and leave to simmer for 5-10 minutes.

7. Add the tofu cubes and milk to the saucepan, stir gently, and leave to somme 5-10 minutes more, stirring once or twice.

8. Serve over rice.