CURRIED TOFU WITH SPINACH AND TOMATOES 1-pound block extra-firm tofu, frozen, defrosted and drained 1 tablespoon peanut oil or ghee (clarified butter) 1 cup coarsely chopped onions 1 cup water 1/4 cup mild curry paste 3 tablespoons unsweetened grated dried coconut 3 large plum tomatoes, cored and cut into eights 3/4-pound spinach, trimmed, coarsely chopped, and thoroughly washed Salt, to taste 1/3 to 1/2 cup chopped cilantro (optional)

Set the block of defrosted tofu between 2 plates and, pressing the plates firmly together, tip them over the sink as the tofu releases excess water. Release the pressure slightly, then press the plates firmly together again 4 or 5 more times, or until no more water is expressed. With a serrated knife, slice the tofu into 1-inch cubes. Set aside.

Heat the oil in a large, heavy saucepan or wok over medium-high heat. Sauté the onions, stirring frequently, until lightly browned, about 3 minutes. Add the water and blend in the curry paste and coconut. Stir in the reserved tofu, taking care to coat the tofu thoroughly with the curry sauce. Stir in the tomatoes. 

Cover and cook over medium heat, stirring occasionally, until the tomatoes are soft, about 5 minutes. If the mixture seems quite dry, stir in 1/4 cup water at this point. Add the spinach. (If your pot isn't big enough, you may need to add half, cover, and let it wilt before adding the remainder.) Cover and continue cooking until the spinach is tender, 2 to 3 minutes. Add salt and the cilantro, if you like.

Serves 3.

NOTE: You'll find 10-ounce jars of Patak's curry paste (and a myriad of other pickles and chutneys made by this venerable British company) in any Indian grocery and in many specialty-food shops, or you can order it by mail or substitute your own favorite brand of curry paste.

[The New Soy Cookbook, Lorna Sass]