Tofu With Spinach Sauce

• 1 1/2 pounds spinach
• 12 ounces firm or extra-firm tofu
• 2 tablespoons butter or oil
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 3 dried chilies
• 2 tablespoons garam masala or curry powder
• Salt to taste
• 1/2 cup yogurt
• 1 1/2 cups light cream or half-and-half

1. Trim and wash spinach; do not dry.
2. Chop leaves in one-inch pieces.
3. Cut tofu in two horizontally and wrap in paper towels.
4. Put it under a couple of plates.
5. Put butter or oil in a large nonstick skillet over medium-high heat.
6. A minute later, add ginger, garlic and chilies and cook, stirring occasionally, until garlic begins to color.
7. Stir in garam masala or curry powder and a large pinch of salt and cook, stirring, for about 30 seconds.
8. Add spinach and cook, stirring, until it wilts, then add yogurt and a cup of cream.
9. Pick out chilies and discard.
10. Cook mixture over medium-high heat; liquid in spinach will boil off.
11. When mixture is nearly dry, cut tofu into half-inch pieces and incorporate.
12. When tofu is hot, add remaining cream and cook for another minute or two, stirring.
13. Adjust seasoning and serve.

spinach, butter, ginger, garlic, chilies, garam masala, salt, yogurt, light cream

Taken from cooking.nytimes.com/recipes/7279 (may not work)