Ginger Creamed Spinach With Tofu

Recipe Ingredients

1/2		Tofu - (a 14 oz pkg)
1 1/2 lbs	681g / 24oz	Spinach - see * Note
1 tablespoon	15ml	Butter
1 cup	62g / 2.2oz	Minced onion
1 tablespoon	15ml	Minced ginger root
1 teaspoon	5ml	Salt
1 1/2 tablespoons	22ml	Flour
1 cup	237ml	Two-percent milk

Recipe Instructions

* Note: To save time, you can buy packaged spinach leaves. If you do, substitute 3/4 pound spinach leaves for the 1 1/2 pounds spinach with stems.

Drain the tofu on paper towels for about 15 minutes. Pat the top and sides with a paper towel to remove any excess moisture. Cut the tofu into 1/2-inch cubes and let them stand on the paper towels until you're ready to add them to the spinach.

Remove the stems from the spinach. Rinse the spinach leaves and drain them on paper towels. Pat them dry and coarsely chop the leaves.

Heat the butter in a large 5-quart saucepan until melted. Add the onion and saute it over medium heat about 5 minutes. Stir in the ginger and continue to saute until the onion is tender but not browned, 2 to 3 more minutes.

Add the spinach to the pan, cover it and cook until the spinach has totally wilted, 2 to 3 minutes, stirring occasionally. Stir in the salt and flour. Stir in the milk. Heat and stir until the sauce thickens, about 1 minute.

Using a hand blender, puree until the mixture is almost smooth. Stir in the cubed tofu. Heat until hot, then serve.

This recipe yields 4 servings.

Each serving: 132 calories; 517 mg sodium; 8 mg cholesterol; 6 grams fat; 13 grams carbohydrates; 11 grams protein; 4.17 grams fiber.

Source:
The Los Angeles Times, 01-17-2001

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