Spicy Tomato-Spinach Tofu with Creamy Rice
Tofu and vegetables simmer in a lively tomato-chili sauce, served over rice made creamy with milk.
Follow the steps below to cook the desired recipe
1. Combine the rinsed rice, milk, water, and half the salt in a saucepan. Bring to a gentle boil over medium heat, stirring often so the milk does not scorch.
2. Reduce the heat to low, cover, and simmer until the rice is tender, about 15–20 minutes. Stir occasionally; add a splash of water if the pan becomes too dry.
3. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the tofu and cook, turning occasionally, until golden on several sides, about 6–8 minutes. Transfer to a plate.
4. Add the onion to the skillet and cook until softened, about 4 minutes. Stir in the green chilies and tomato paste and cook for 1 minute.
5. Add the chopped tomatoes, remaining salt, and black pepper. Simmer, stirring occasionally, until the tomatoes break down into a thick sauce, about 8 minutes.
6. Stir in the spinach and cook until wilted, about 2 minutes.
7. Return the tofu to the skillet and gently stir to coat it in the sauce. Simmer for 3–4 minutes, until heated through.
8. Fluff the creamy rice and taste the tofu mixture, adjusting the seasoning with salt if needed. Serve the spicy tomato-spinach tofu over the rice.
300 g firm tofu, drained and cubed
200 g rice, rinsed
350 ml milk
150 ml water
1 onion, finely chopped
300 g tomatoes, chopped
2 green chilies, finely chopped
2 tbsp tomato paste
150 g spinach, roughly chopped
1 tbsp oil
1 tsp salt, divided, or to taste
½ tsp black pepper
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