Indian Spinach And Tofu Curry

• total waktu: 1 hour 2 minutes

Bahan-bahan

For the Tofu:

1 block (400g) super firm tofu (or extra firm)

2 tbsp lemon juice

1 tbsp white miso

2 tsp neutral-tasting oil

Fine sea salt and freshly ground black pepper

For the Sauce:

1 tbsp neutral-tasting oil

1 tsp cumin seeds

1 medium yellow onion, diced (about 150g)

½ tsp fine sea salt (plus more to taste)

3 large garlic cloves, minced (about 10g)

1-inch piece ginger, minced (about 1 tbsp)

1 tsp garam masala

1 ½ cups broth (360ml)

½ can (200ml) full-fat coconut milk

1 pack (300g) frozen spinach (or 2 bunches fresh spinach, about 350g)

1 tbsp lemon juice

1 tsp white miso

For Serving:

Cooked rice or naan

Petunjuk

Preheat the oven to 190°C (375°F).

If using extra firm tofu, press it for 15 minutes to remove excess water. If using super firm tofu, skip this step.

In a bowl, whisk together lemon juice, miso, oil, salt, and pepper to make the tofu marinade. Cut the tofu into 1.5cm cubes, toss in the marinade, and let stand for 15 minutes, tossing occasionally.

Arrange the tofu on a parchment-lined baking sheet in a single layer. Bake for 20 minutes.

Heat oil in a large pan over medium heat. Add cumin seeds and toast until fragrant, about 1 minute.

Add the onion and salt, cooking for 10–12 minutes until golden. Stir in garlic, ginger, garam masala, and chili flakes. Cook for 30 seconds.

Add water, coconut milk, and frozen spinach. Cover and bring to a boil.

Once the spinach is soft, turn off the heat. Add lemon juice and miso. Blend the sauce until smooth with an immersion blender. Adjust salt and pepper to taste.

Stir the baked tofu into the sauce and serve with rice or naan.