Saag with Tofu

Ingredients

• 1 tablespoon ginger fresh minced peeled (from a 1-inch piece)
• 30 ounce spinach frozen thawed chopped
• 3 medium garlic clove minced
• 0.8 teaspoon ground coriander 
• 0.5 teaspoon ground cumin 
• 1 cup cup heavy whipping cream 
• 1.3 teaspoons kosher salt plus more for seasoning
• 0.5 cup yogurt plain
• 1  serrano chiles stemmed finely chopped
• 14 ounces tofu firm drained cut into large dice
• 3 tablespoons vegetable oil 
• 0.5 cup water 
• 1 medium onion yellow finely chopped

Equipment

• frying pan
• paper towels
• slotted spoon

Directions

1. Place the tofu in a single layer on a large paper-towel-lined plate; set aside.
2. Heat the oil in a large nonstick frying pan over medium-high heat until shimmering.
3. Add the tofu and cook (be careful—the oil may splatter), turning occasionally, until it’s golden brown on a few sides, about 10 to 12 minutes. Meanwhile, dry the plate and line it with fresh paper towels.Use a slotted spoon to transfer the tofu to the paper-towel-lined plate.
4. Spread it into a single layer and season with salt; set aside.Reduce the heat to medium, add the onion to the pan, and season with salt. Cook, stirring occasionally, until softened, about 5 minutes.
5. Add the garlic, ginger, serrano, garam masala, measured salt, coriander, and cumin and cook, stirring occasionally, until the spices are fragrant, about 1 to 2 minutes.
6. Add the spinach and stir constantly until heated through, about 3 minutes.
7. Add the cream and water, stir to combine, and bring to a simmer.
8. Remove the pan from the heat and stir in the yogurt. Taste and season with salt as needed.
9. Add the reserved tofu and let sit until heated through, about 1 minute.
10. Serve with steamed rice or naan.