Tofu Saag & Basmati Rice

Préparation

1. 1

   Prep ingredients

   Cut the tofu into 2 cm cubes and pat dry; finely dice the onion, mince the garlic, and grate the ginger. Set out the remaining ingredients.
2. 2

   Cook the rice

   Rinse the rice and combine it with 450 ml water in a medium saucepan; bring to a boil over high heat, cover, and simmer over low heat.

   17 min
3. 3

   Brown the tofu

   Heat half the oil in a large skillet over medium-high heat; turn the tofu cubes occasionally, then transfer to a plate.

   8 min

   Astuce: Give the tofu room in the pan; brown it in batches if needed.

4. 4

   Cook the spinach

   Add the remaining oil, onion, garlic, ginger, and garam masala to the skillet over medium heat and stir; add the spinach and continue stirring.

   8 min
5. 5

   Finish and serve

   Return the tofu to the skillet and warm over low heat. Remove from the heat, fold in the yogurt, then taste and adjust with salt and a few grinds of black pepper; serve with rice.

   4 min

   Astuce: Stir yogurt in after removing the pan from the heat to prevent curdling.