We used tofu in place of the paneer and coconut milk for a silky finish. Served over rice and with warm garlic naan, we think it’s better than takeout. Cook, relax and enjoy!

What you'll send: 24 oz extra-firm tofu 1¼ cups basmati rice 10 oz frozen spinach 1 medium onion 3 cloves garlic 1 oz ginger 1 Tbsp garam masala butter (4 pats) 1 can lite coconut milk 2 pieces naan coarse salt neutral oil such as vegetable or safflower

Equipment: 2 small saucepans large nonstick skillet

Recipe steps: 1. Press tofu Drain tofu and slice into ½-inch thick planks. Place between several layers of paper towels and cover with a heavy dish; set aside.

  1. Make rice Rinse rice in a colander until water runs clear. Combine rice, a pinch of salt, and 2 cups water in a small saucepan. Bring to a boil, reduce heat to low and cover. Cook until water is absorbed and rice is tender, 15 minutes. Set aside, covered, 5 minutes before fluffing with a fork.

  2. Make sauce Defrost spinach if necessary. Peel and chop onion and 2 cloves garlic. Peel ginger and finely chop. Combine spinach, onion, garlic, ginger and ¼ cup water in a blender or food processor (or use an immersion blender) and process until smooth; season to taste with salt.

  3. Brown tofu Cut tofu into ¾-inch pieces. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add half of tofu and cook, turning occasionally, until golden brown on most sides, about 5 minutes; transfer to a plate and repeat with remaining tofu and 1 tablespoon oil.

  4. Finish tofu Return all tofu to skillet, add garam masala, and toss to combine. Add 2 pats of butter and cook, tossing, until melted; season with salt. Add spinach mixture and bring to a simmer. Cook, stirring often, until simmering, about 2 minutes. Stir in coconut milk and bring to simmer. Continue to simmer while you warm the naan.

  5. Make naan Preheat broiler. Peel and finely chop remaining clove of garlic and place in a small saucepan. Add remaining 2 pats of butter and melt over medium heat. Brush naan with butter and broil until warmed through, about 1 minute. Serve tofu paneer over rice with naan. Enjoy!

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