Curried Spinach and Tofu

• 2 tablespoons vegetable oil, such as safflower
• 1 medium onion, minced
• 4 garlic cloves, minced
• Coarse salt and ground pepper
• 1 tablespoon curry powder, preferably Madras
• 1/2 teaspoon ground ginger
• 2 packages (10 ounces each) frozen chopped spinach, cut into pieces (do not thaw)
• 1 1/2 cups water
• 3/4 cup reduced-fat sour cream
• 2 packages (12.5 ounces each) extra-firm silken tofu, drained and cut into 1/2-inch cubes
• Cooked rice, preferably basmati, for serving (optional)

1. Heat oil in a large skillet over medium-high.
2. Add onion and garlic, and season with salt and pepper.
3. Cook, stirring occasionally, until onion begins to brown, 5 to 7 minutes.
4. Add curry powder and ginger; cook, stirring, until fragrant, about 1 minute.
5. Add spinach and the water; bring to a boil, breaking up spinach with a spoon.
6. Reduce heat to medium; simmer, stirring occasionally, until almost all liquid has evaporated, 10 to 12 minutes.
7. Stir in sour cream and tofu; cook just to heat through, 3 to 5 minutes (do not boil).
8. Serve with rice, if desired.
9. Tofu is sold in two types of packaging in grocery stores: refrigerated and shelf stable.
10. Shelf-stable tofu can be stored at room temperature until opened, up to about 1 year (check the label for the use-by date); look for it in the Asian-food section.
11. Per Serving (without Rice)
12. Calories: 294
13. Fat: 17.3g
14. Protein: 21.5g
15. Carbohydrates: 17.6g
16. Fiber: 5.6g

vegetable oil, onion, garlic, salt, curry powder, ground ginger, spinach, water, sour cream, extrafirm silken tofu, rice

Taken from www.epicurious.com/recipes/food/views/curried-spinach-and-tofu-387623 (may not work)