spinach tomatoes and tofu (paneer)

[Guest guest]

another idea for tofu and spinach

 

 

 

* Exported from MasterCook *

 

Palak Tofu Paneer ~6pts

 

Recipe By :Kathy Hoshijo

Serving Size : 8 Preparation Time :0:00

Categories : Main Vegetarian {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Chinese firm light tofu, drained, cubed -- drained,

3/4-inch cubes

1/4 cup Soy sauce

Oil for deep-frying

2 tablespoons margarine or butter

2 1/2 pounds Frozen chopped spinach -- (40-oz)

6 cups Fresh tomato cubes -- (3/4-inch)

2 tablespoons Ghee or safflower oil

2 teaspoons Curry powder

2 teaspoons Asafetida -- or garlic powder

or 3 crushed garlic cloves

1 1/2 teaspoons Ground cumin

1 teaspoon Ground coriander

3/4 teaspoon Cayenne pepper

1/2 teaspoon Black pepper

1/2 teaspoon Cinnamon

1/4 teaspoon Allspice

1/4 teaspoon Cloves

2 tablespoons Soy sauce

4 cups Cooked brown rice

 

Soak first 2 ingredients together while heating the oil to 350 degrees. Remove

cubes from soy sauce and drain a few seconds in a strainer to remove excess soy

sauce. Drop tofu cubes in heated oil all at once (or in a couple of separate

batches if you desire) and cook till browned and a little crisp on the outside.

Remove from oil and drain on plate covered with 2 to 3 thicknesses of paper

towels. Leftover soy sauce can be kept and used later.

 

As the tofu cubes are cooking (or before you start frying them), combine the

next 3 ingredients together in a skillet. Cover and put on medium flame to

simmer for 10 minutes. Remove lid and mix well (the frozen spinach should be

thawed and mixable by now).

 

Leave uncovered over medium flame to allow some of the juices to cook off as you

make a salad (hot-chaunce). This is done by heating the ghee or oil in a

butter-warming pot and adding all the spices listed. Toast in oil till the

fragrance of the spices fills the kitchen and the spices appear to be browned.

Pour into cooking vegetables immediately, add soy sauce and mix thoroughly till

tomatoes break up.

 

Turn off heat, add cooked tofu cubes, and cover for a few minutes before

serving. Makes 8 entree-sized servings or twice as many side dish sized

servings.

 

WITH RICE Per Serving: Calories 285 (32% from fat); 10g Total Fat; 9g Fiber (6

POINTS)

 

 

Description:

" serve this Indian spiced spinach and tofu dish with rice "

Cuisine:

" Indian "

Source:

" Kathy Cooks -- Vegetarian, Low Cholesterol "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 285 Calories; 10g Fat (28.3% calories

from fat); 15g Protein; 40g Carbohydrate; 9g Dietary Fiber; 9mg Cholesterol;

983mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1

1/2 Fat.

 

Serving Ideas : Palak tofu paneer; chapatis; brown basmati rice; crisp chutney;

hot-chaunce salad

 

NOTES : A simple to make, yet exotically delicious, nutritious entree which

contains protein and the goodness of fresh vegetables. This dish has it's roots

in East Indian cooking. The few changes Kathy made: tofu instead of milk curd;

safflower oil instead of ghee for frying; ghee for flavor.

 

Nutr. Assoc. : 0 0 0 0 0 20183 3518 0 619 0 0 0 0 0 0 0 0 0 0

 

..

=^..^= PatH (Pat Hanneman)

http://home.earthlink.net/~kitpath/

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