Ingredients
-
1
-
4
-
3/4
-
1
-
2
-
1
-
1
-
1
-
1
-
1 1/2
-
-
-
-
-
Directions
Steps
|
1
Done
|
Cut Tofu Into Thirds Lengthwise and Eighths Crosswise. Heat 2 Teaspoons Oil in a Large Nonstick Skillet Over Medium-High Heat. Add Tofu and Sprinkle With 1/4 Teaspoon Salt. Cook, Stirring Gently Every 2 to 3 Minutes, Until Browned on All Sides, 6 to 8 Minutes. Transfer to a Plate. |
|
2
Done
|
Add the Remaining 2 Teaspoons Oil to the Pan and Reduce Heat to Medium. Add Onion, Garlic, Ginger and Mustard Seeds and Cook Until the Onion Is Translucent, 4 to 6 Minutes. Add Spinach in Batches Small Enough to Fit in the Pan and Cook, Stirring Frequently, Until All the Spinach Has Been Added and Has Wilted, 4 to 6 Minutes More. |
|
3
Done
|
Meanwhile, Combine Yogurt, Curry Powder, Cumin and the Remaining 1/2 Teaspoon Salt in a Small Bowl. Add to the Pan Along With the Tofu and Cook Until Heated Through, About 2 Minutes. |
