From Chow’s recipe of the same name
- 1 pound firmest tofu you can find, diced into 1/2-in cubes
- 3 tablespoons vegetable oil, separated into three equal parts
- 4 teaspoons garam masala, separated into two halves
- 2 teaspoons kosher salt
- 3 medium garlic cloves, thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 medium plum tomatoes, finely chopped
- 2 teaspoons ground ginger
- 1 pound baby spinach or frozen, chopped spinach (if frozen in a block might want to thaw it first)
- 1/2 cup plain Greek-style whole-milk yogurt, or just regular whole milk yogurt
- Combine 1 tablespoon of the vegetable oil, 2 teaspoons of the garam masala, and 2 teaspoons of the salt. Mix tofu with it gently to coat tofu; set aside.
- Heat a large (12-inch) frying pan over medium-high heat and add 1 tablespoon of the oil. When it shimmers, add tofu in a single layer and cook until browned, about 5 minutes. Transfer to a plate.
- Wipe out the pan, return it to the stovetop over medium heat, and add remaining 1 tablespoon oil.
- When it shimmers, add garlic and onion and cook, stirring occasionally, until onion is tender and browned, about 3 minutes.
- Stir in tomatoes and ginger and cook until tomatoes just start to soften, about 2 minutes.
- Add spinach in handfuls and stir frequently, scraping the bottom of the pan to incorporate any browned bits.
- Cook until spinach is very wilted and liquid is cooked off, about 7 minutes.
- Stir in reserved tofu and cook until heated through, about 1 minute.
- Remove from heat.
- In a medium bowl, stir together remaining garam masala, remaining salt, and yogurt and add to spinach mixture. Stir until well mixed and serve.