Serving Size : 4
Ingredients :
16 ounces extra firm tofu -- (1 block)
1/4 cup cornstarch
1 tablespoon butter
20 ounces frozen spinach -- (2 boxes) drained (I used one chopped and one whole leaf)
1 yellow onion -- diced
3 garlic clove -- chopped
15 ounces garbanzo beans -- (1 can) drained and rinsed
1 piece fresh ginger root -- 2-inch
1/2 teaspoon kosher salt -- plus more to taste
1 teaspoon ground cumin
1 teaspoon curry powder
1 tablespoon ground coriander
1/2 teaspoon chile powder
1/2 teaspoon garam masala
1/2 cup water
Use a 4-quart slow cooker.
Preparation Method :
1. Drain tofu by squeezing it between some paper towels or a clean dish cloth to get as much of the liquid out as you can. Cut into 1-inch cubes and toss with cornstarch in a plastic ziplock bag.
2. Fry tofu cubes in butter until golden brown. While the tofu is browning, place the drained spinach into your stoneware insert. Add the onion, garlic, garbanzo beans, ginger, salt, and spices.
3. Stir in the 1/2 cup of water. Add the tofu to the top of the spinach. Cover and cook on low for about 4 hours; it won't take very long to cook.
4. Serve over white rice, and scoop up with naan, pitas or corn tortilla wedges.
NOTES : Cooker: 4 quart
Time: LOW for about 4 hours
Per Serving (excluding unknown items):
614 Calories;
17g Fat (24.1% calories from fat);
37g Protein;
85g Carbohydrate;
24g Dietary Fiber;
8mg Cholesterol;
412mg Sodium.
Exchanges:
5 Grain(Starch);
2 1/2 Lean Meat;
2 Vegetable;
1 1/2 Fat;
0 Other Carbohydrates.
Categories : LowFat (Less than 25%) Veggie
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
ChupaNote: chile powder here is not the ground chili seasoning mix used in American chili. It is ground powder of dried chiles, with no other additives or seasonings mixed in.
Source: "Make it Fast, Cook it Slow by Stephanie O'Dea, 2009."
Formatted by Chupa Babi : "Jan 2010"
