Tofu Spinach Curry

To be honest, I've never before had creamed corn. This is awesome. Tastes exactly like one of the dishes at Prince of India in Oakland. (Used to be one of my favorite places to eat second to Maggie's Mercantile. I don't go to either anymore. Doesn't help that Maggie's closed.)

Yield: 3 – 4 Servings

1lb Extra Firm Tofu (frozen—that’s an important step. Can substitute firm if extra firm is not available)
1 can creamed corn
1/4 bag frozen spinach (ie. a few handfuls)
1 can garbanzo beans (drained and rinsed)
1 Tbsp red curry paste (Thai Kitchen makes these—usually available at Giant Eagle)
2 tsp minced garlic
2 Tbsp vegetable oil (preferably peanut oil but canola oil will do)
3 Tbsp Braggs (or soy sauce)
1 tsp basil leaves
1 tsp onion powder
1/4 tsp ground ginger (optional)
salt (to taste)
1 cup rice

Tofu should have already been frozen; I suggest Spring Creek brand or Trader Joe’s brand (organic). Quick thaw it by placing the sealed package in a large bowl with some hot tap water, and replace water as it cools off—might take about 30 minutes to completely thaw this way. Alternatively, it could be placed at room temperature for a few hours prior to when you want to start preparing things—this is obviously a longer thaw method. Open package of tofu and hold it above the sink while you squeeze between your hands to eliminate as much moisture as possible. Try to use enough pressure to get out the water, but don’t squeeze so hard that you break the tofu up. After squeezing like this, do this again, only with the tofu wrapped in paper towels—you can repeat the paper towel squeezing with fresh paper towels until you are satisfied that most of the moisture is out of the tofu. Then cut the tofu into 1” cubes. Set aside for later.

Get rice cooking as per instructions on package before you start preparing the curry.

Sautee garlic in vegetable oil several minutes, and add basil leaves, onion powder, and ginger (optional). Add curry paste (feel free to increase the amount depending on your spice level preference), and Braggs or soy sauce, and sautee one minute. Add creamed corn and fill the empty can about 2/3 full with water and add that as well. Stir in spinach and garbanzo beans, then gently fold in tofu cubes. Add salt to taste. Bring to a boil, then cover, reduce heat and simmer, stirring occasionally for about 15 minutes. By this time your rice should be done and you can serve the curry over rice.