Gingery Curry Tofu with Spinach


  • 1 package firm tofu– drained, pressed, and cut into small cubes
  • curry powder
  • 1/2 cup cornstarch
  • salt/ pepper
  • 1 cup cashews, soaked in water up to a day (at least a few hours)
  • 1 tablespoon fresh ginger, minced
  • 3 garlic cloves, minced
  • 4 shallots, diced (or 1/2 onion)
  • 1 bag of spinach
  • turmeric
  • vegetable oil
  • rice on the side


  • Sautee shallots, garlic, and ginger together with oil on medium heat for a few minutes. While cooking, use a blender to puree soaked cashews in their water until very smooth. Set this aside. Add spinach to shallot mixture and cook until wilted. Add 1 tablespoon curry powder plus 1 teaspoon of turmeric, plus salt and pepper to taste. After stirring well, pour in cashew cream.  Add 1/4 cup of water and bring to boil. Reduce to a simmer and cook until reduced.
  • While other step is going, mix cornstarch with 1 tablespoon curry powder + 1/2 teaspoon salt + 1/2 teaspoon pepper. Toss tofu cubes in this mixture, and then pan-fry in hot oil until crisp.
  • In a bowl, scoop rice and then spinach mixture. Top with tofu.

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