Recipe - Palak Tofu-Paneer

1 pound Firm tofu, drained, cubed
One fourth cup Soy sauce
Oil for deepfrying
2 tablespoon Ghee
2 One half pound Frozen, chopped spinach
6 cup Fresh tomatoes, cubed
2 tablespoon Ghee
2 teaspoon Curry powder
2 teaspoon Asafetida
1 One half teaspoon Ground cumin
1 teaspoon Ground coriander
Three fourths teaspoon Cayenne pepper
One half teaspoon Black pepper
One half teaspoon Cinnamon
One fourth teaspoon Allspice
One fourth teaspoon Cloves
2 tablespoon Soy sauce

Soak first 2 ingredients together while heating the oil to 350
degrees. Remove cubes from soy sauce and drain a few seconds in a
strainer to remove excess soy sauce. Drop tofu cubes in heated oil
all at once (or in a couple of separate batches if you desire) and
cook till browned and a little crisp on the outside. Remove from oil
and drain on plate covered with 2 to 3 thicknesses of paper towels.
Leftover soy sauce can be kept and used later.

As the tofu cubes are cooking (or before you start frying them),
combine the next 3 ingredients together in a skillet. Cover and put
on medium flame to simmer for 10 minutes. Remove lid and mix well
(the frozen spinach should be thawed and mixable by now).

Leave uncovered over medium flame to allow some of the juices to cook
off as you make the chaunce. This is done by heating the ghee or oil
in a butterwarming pot and adding all the spices listed. Toast in
oil till the fragrance of the spices fills the kitchen and the spices
appear to be browned. Pour into cooking vegetables immediately, add
soy sauce and mix thoroughly till tomatoes break up.

Turn off heat, add cooked tofu cubes, and cover for a few minutes
before serving. Makes 8 entreesized servings or twice as many side
dish sized servings.

Kathy Hoshijo, "Kathy Cooks Vegetarian, Low Cholesterol Posted by
Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip