Palak Tofu

Ingredients

• 1 block tofu, firm (14-16 oz)
• oil for frying
• ½ C raw cashews, soaked in boiled water for 30 minutes, and then drained
• 1 C water
• 2 garlic cloves, peeled
• 1½” ginger, peeled
• 1 serrano pepper
• 1 package frozen chopped spinach, defrosted and squeezed dry
• 1 small tomato or 6-10 cherry tomatoes
• 1 t kosher salt
• 1 T ghee
• 1 C yellow onion, diced
• 4-5 garlic cloves, peeled and minced
• 1½ t ground cumin
• 1½ t ground coriander
• ½ t ground turmeric
• 1 t garam masala

Instructions

1. 1 Press The Tofu To Remove Some: Press the tofu to remove some of the water. While it is being pressed, heat the oil to 375F.
2. 2 Cut The Tofu Into 1” Cubes: Cut the tofu into 1” cubes and gently place half in the oil. Fry until browned. If you have a cooking thermometer, keep the oil between 350F and 360F. Remove to towels to drain, then repeat with the other half.
3. 3 Add The Water And Cashews To: Add the water and cashews to the blender and blend on high until smooth. Add the garlic, ginger, and pepper. Blend for 20 seconds. Add the spinach, tomatoes, and salt and blend until smooth.
4. 4 Heat The Ghee In A Sauté: Heat the ghee in a sauté pan until it shimmers. Add the onion and sauté until starting to soften. Reduce heat to medium-low. Add the garlic and stir continuously until fragrant, about 30 seconds. Add the cumin and coriander, stirring constantly until fragrant, about 15 seconds. Stir in the turmeric, spinach sauce, and tofu. Simmer for 5-10 minutes, stirring occasionally. Cook longer or add water until it is the consistency you like. Stir in the garam masala, adjust seasoning, and serve.