New York City, USAPosted: 08/28/2006
vegetable oil (canola, safflower, or peanut oil)
mild curry powder
head of spinach
Take a package of firm tofu, drain it, and squeeze the block of tofu gently with a clean dish towel to dry it. Cut the tofu in little half inch squares. Coat a non-stick fry pan with a vegetable oil (canola, safflower, peanut oil, though not olive oil). Heat the pan on the stove and when hot place the tofu in the pan. Sprinkle the tofu with salt and a good mild curry powder, and fry for three or so minutes until the bottom is golden brown. Turn it over and cook the other side, adding curry powder again. When the tofu is well-done but not quite crunchy, remove.
Meanwhile, rinse clean a head of spinach (or get some good organic frozen spinach) and put it in a pot of boiling water for a minute or so. Drain the spinach and squeeze it in a colander until it's not too watery, and, in a bowl, mix the spinach with the almost-crunchy tofu pieces. Serve plain or over rice.