Curried Tofu and Spinach
1) Drain the liquid from a 14 oz. package of pre-cubed, super firm tofu (if you cannot find pre-cubed, then cut the tofu into 1/2" cubes). Line a large plate with a few layers of paper towel, then spread the cubed tofu over the paper towel and top with a few more layers of paper towel. Place one or two heavy cans on top to press out most of the liquid from the tofu. Let sit for about 5 minutes. In a large skillet, saute the tofu in a little canola oil. I like to season the tofu at this point with a touch of curry powder and freshly ground pepper. Cook until slightly browned. Transfer the tofu onto a plate that is lined with fresh paper towels to drain.
2) In the same large skillet, heat 2 tablespoons canola oil over medium-high heat. Add 1 yellow onion, chopped, and 4 garlic cloves, minced, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion begins to brown, 5 to 7 minutes. Add 1-1/2 teaspoons curry powder and 1/2 teaspoon ground ginger. Cook 1 minute, stirring constantly, until fragrant.
3) Add a 10 oz. package of frozen spinach, cut into chunks (unthawed), and 1 cup water. Bring to a boil, breaking up spinach with a spoon. Reduce heat to medium; simmer, stirring occasionally, until almost all liquid has evaporated, 10 to 12 minutes.
4) Reduce heat to low and stir in 3/4 cup reduced-fat sour cream and the reserved tofu; cook just until heated through, 3 to 5 minutes (do not boil). Serve with white basmati or jasmine rice.