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Dinner recipe · from the recipe book

Dry Tofu and Edamame Spinach Masala

Crisp-edged cubes of tofu and sweet edamame tossed in a toasty cumin, coriander and ginger masala with wilted spinach, served over fluffy brown rice.

Dry Tofu and Edamame Spinach Masala

Ingredients

  • 1¾ lb800 gFirm tofupressed and cut into 3/4-inch cubes
  • 1¼ cups150 gShelled edamame, frozenthawed
  • 8⅓ cups loosely packed250 gBaby spinachroughly chopped
  • 1⅓ cups240 gLong-grain brown rice, dryrinsed
  • 2½ cups600 gWater
  • 1½ medium160 gYellow onionfinely chopped
  • 1½ medium200 gTomatoesfinely chopped
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1 whole14 gJalapeñoseeded and minced
  • 2½ tbsp36 gCanola oil
  • 2 tsp4 gGround cumin
  • 2¼ tsp4 gGround coriander
  • ¾ tsp2 gGround turmeric
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 1 tsp6 gSalt
  • 2 tbsp30 gLemon juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prepare first: press the tofu for 10 minutes and cube it; chop the onion, tomato and spinach; mince the garlic and jalapeño; grate the ginger; thaw the edamame.
  2. Bring the brown rice and water to a boil in a pot, cover, reduce to low and simmer about 40 minutes until tender, then rest covered while the curry cooks.
  3. Heat half of the canola oil in a large skillet over medium-high heat. Add the tofu and sprinkle with one third of the salt; fry, turning, 10–12 minutes until golden on most sides. Move the tofu to a plate.
  4. Add the remaining half of the canola oil to the skillet over medium heat. Add the onion and cook 6–8 minutes until deep golden.
  5. Stir in the garlic, ginger and jalapeño and cook 1 minute until fragrant.
  6. Add the cumin, coriander, turmeric and paprika and stir 30 seconds to toast.
  7. Add the tomato and the remaining two thirds of the salt; cook 5 minutes, stirring, until the tomato breaks down into a thick, dry masala.
  8. Add the edamame and cook 3 minutes until hot.
  9. Return the tofu to the skillet and toss to coat in the masala, then fold in the spinach a handful at a time until just wilted and the pan is nearly dry.
  10. Turn off the heat, stir in the lemon juice and scatter the cilantro over the top. Serve with the brown rice.

Contains: Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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