Name: Spicy spinach & tofu
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Cuisine: Nepalese
Ingredients: 1 tablespoon light soy sauce; 3–4 Indian green chillies, thinly sliced; 1 teaspoon sichuan peppercorns, crushed; 2 tablespoons tomato sauce, such as the Velvet tomato catsup; 60 ml (2 fl oz/¼ cup) rice bran oil; 300–400 g (10½–14 oz) block of firm tofu; 250 g (9 oz) baby English spinach leaves; 250 g (9 oz/1 cup) diced tomatoes; 1 spring onion (scallion), finely chopped; 1 tablespoon crushed garlic; 1 teaspoon chilli flakes; 1 onion, cut in half and sliced horizontally into half-moons; 1 teaspoon ground cumin; ½ teaspoon ground turmeric

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

Tofu, a curd made from soy beans, is an extremely healthy food, full of protein, low in calories and easy to digest. On its own tofu is pretty bland, but it has a remarkable ability to absorb the flavours of whatever other ingredients it is cooked with, making it very versatile.

Serve this dish with plain rice or noodles.

Ingredients

300–400 g (10½–14 oz) block of firm tofu
60 ml (2

Method

Gently press the block of tofu to remove as much water as possible. Pat dry with paper towel, then cut the tofu into cubes or rectangular pieces.

Heat 1 tablespoon of the rice bran oil in a non-stick frying pan over medium heat. Fry the tofu pieces for 1–1½ minutes, or until lightly browned underneath, then gently turn the pieces over, taking care they don’t break, and lightly brown the

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