I had spinach. I had tofu. Then I had this.

I had frozen spinach that needed to leave the freezer. I had some tofu in the fridge. I googled this and made it with the ingredients on hand. Some homemade chapati on the side, perfection.

Palak Da Saag with Tofu 

INGREDIENTS: 
2 C frozen spinach
1 t. sugar
8 green chilis – small Indian variety
1 onion – finely chopped
1 t. ginger-garlic paste
1 t. garam masala
15 cashews (soak in hot water for two hours and grind into thick paste)
15 tofu cubes (grilled or pan-fried to light golden)
2 T. lime juice
1/2 t. turmeric
Salt to taste
1 T. oil and 1 T. ghee

PREPARATION: 
Thaw frozen spinach. Bring water to boil in saucepan. Add spinach and little salt and sugar. Boil for 5-7 minutes. Drain water and let spinach cool. Once cooled, puree in food processor or blender with little water and chilis. Grind to coarse paste by adding a pinch of salt and sugar. In skillet heat oil and ghee.

Add chopped onion and sauté to golden brown. Add and fry ginger-garlic paste for few seconds. Add pureed spinach-green chili and 1/2 cup water. Stir in cashew paste, garam masala, turmeric and salt. Mix thoroughly. Cover and simmer for about 10 minutes on medium-low heat. Before turning off the heat, add tofu and sprinkle in lime juice.

 ***I made this without the chilis, ginger-garlic paste and cashews, and it tasted delicious!

What's For Dinner?

I was contemplating dinner one night this week when this recipe popped up in my email. I had most all the ingredients except the broccoli and rice vinegar. Thankfully there was a Kroger nearby.

This was so tasty and light and easy to make.

Peanut Sauce with Tofu and Broccoli:

INGREDIENTS:
1 block extra-firm tofu, pressed, cut into squares
1 T. canola oil
2 t. soy sauce
2 t. mirin
1 head of broccoli florets, steamed
1 carrot, peeled and shredded
Peanuts, crushed (optional)
1 C. dry brown rice

Peanut dressing:
1/4 C. peanut butter
1/4 C. water
1 T. sugar
1 T. soy sauce
1 T. seasoned rice vinegar
1 t. hot chili oil (optional)
1 pinch salt

Start cooking your rice. Mix sauce ingredients until smooth and set aside.

Pan fry tofu in the oil over high heat until browned on both sides. Drain and return to hot pan (turn off the heat). Mix soy sauce and mirin together and pour over tofu, mixing well. It will form a glaze.

Plate rice, add broccoli, tofu, carrot and crushed peanuts. Drizzle with sauce and serve.

***Here is where I got the recipe: Made Just Right.