Spinach and Tofu Curry

This recipe won't win any beauty contests, but it definitely hit the spot tonight.

This week, I've been trying to incorporate more Okinawan cooking into my recipe repertoire.  I made my first trek to an off-base grocery store and came back with an armful of new ingredients.  Bitter melon, yakisoba noodles, miso paste, bonito shavings, a mini pineapple and a random mystery melon.

Some of the bounty.  Loren is understandably leery of the bumpy green thing

I know this recipe sounds Indian, but I swear I found it on an Okinawan recipe website.  Judging by the large number of curry houses off-base, Indian food seems to have migrated over here.  That being said, it's not entirely Indian-tasting, either.  The lemon in the recipe adds a refreshingly sour tone to the dish.  Don't leave it out -- it definitely makes the recipe.

Spinach and Tofu Curry (Serves 3) Adapted from Okinawa-Lifestyle

-2 cups brown rice
-1 package of extra-firm tofu, drained and pressed
-3 cups spinach
-1 T olive oil
-2 cloves of garlic, diced
-half of an onion, chopped

-2 T curry powder
-dash of pepper
-1/2 t salt
-1 1/2 t cumin
-1 T oyster sauce
-1/2 cup water

-1 T lemon juice

Start cooking your rice.  I usually do rice and water at a 1:2 ratio.  So, if you're starting with 2 cups of rice, add 4 cups of water.  Bring the rice and water to a boil, cover and turn the heat down to low.  Cook for about 30-40 minutes.

Heat the olive oil in a frying pan on medium-high heat.  Add the chopped onion and garlic and cook for several minutes.

Add the tofu and cook until it's lightly browned.  

In the meantime, whip up your sauce.  Mix together the curry, pepper, salt, cumin, oyster sauce and water in a small bowl.  

Add the sauce and spinach into your frying pan.  Bring the sauce to a boil.  Reduce the heat, and allow it to simmer for 3-4 minutes.  (The sauce should get thicker.)

Serve over brown rice.  Eat and enjoy the sunset outside.