Smothered Spinach and Tofu

Recipe by Akasha Richmond, from The Hollywood Dish

Serve this dish, traditionally called sag in northern India with basmati rice.

(serves 4)
2 Tablespoons plus 2 teaspoons clarified butter
1 teaspoon ground cumin
2 teaspoons ground coriander
1 large onion, chopped
2 cloves garlic, thinly sliced
1 Tablespoon fresh ginger, minced
1 1/2 lb. spinach, tough stems removed and washed
2 medium tomatoes, peeled and chopped
1 cup water
2-inch piece ginger, cut into matchsticks
4 ounces extra firm tofu, cut into 1/2 by 1-inch cubes
kosher salt and fresh ground pepper
pinch crushed red pepper flakes

Heat 1 tablespoon clarified butter in a 12-inch skillet over medium-high heat. Add the cumin, coriander, onion, garlic, minced ginger and salt. Cook for about 5 minutes. Add the spinach, tomatoes and water. Bring to a boil. Reduce heat to low and simmer covered for 15 minutes. Let cool and roughly pulse in a food processor. Clean the skillet and reheat the pan over medium-high heat. Add remaining clarified butter and the ginger matchsticks. Saute the ginger for a few minutes until it begins to wilt and turn golden brown. Remove the ginger with a slotted spoon and set aside. Add the tofu, salt, chili flakes and black pepper to the pan. Cook the tofu, turning lightly a few times until all sides are browned. Add the spinach mixture and ginger, and simmer over medium heat for 15-20 minutes for the flavors to blend.