2 TB canola oil
Extra Firm Tofu (15 oz pack)
1 clove garlic - chopped
2 medium tomatoes - chopped
1 scallion stalk (about 1/4 cup)
3 Cups fresh spinach
1/2 Cup light coconut milk (or equal parts water and regular coconut milk)
1/2 tsp turmeric
1/4 tsp cumin
1/4 tsp coriander
Salt to taste (be generous, lots of salt)
Large Skillet
Mesh Splatter Screen (see photo)
Directions: Set tofu on paper towels to absorb excess water. Heat skillet, add oil. Cut tofu into 1 inch triangles and fry each side for 7 minutes or until tofu begins to brown. (Use the Splatter Screen here. Do not use standard skillet cover, which tends to form condensation, and water from the tofu will cause the oil to splatter.) Remove tofu to plate and blot excess oil with paper towel. Add chopped garlic and spices (turmeric/cumin/coriander) to remaining oil in skillet and sauté 2 minutes. Add coconut milk and tomatoes. Let tomatoes stew and soften. Flavor with salt. Throw in scallions and spinach. Mix in tofu and stir. Serve with rice.
