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Ginger Creamed Spinach With Tofu

Time 40 minutes
Yields Serves 4
Ginger Creamed Spinach With Tofu
(Los Angeles Times)
1

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.

2

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

3

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.

4

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.


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