Saag Tofu

I love Indian take out, but have never been brave enough to tackle the recipes at home. After poking around shelterrific's real life test kitchen posts, I found a good candidate that even got a thumbs up from Doug.

Saag Tofu
1 lb. firm tofu, cubed
3 Tbsp. vegetable oil
4 tsp. garam masala
2 tsp. kosher salt
3 med. cloves garlic, thinly sliced
1 med. yellow onion, thinly sliced
2 med. plum tomatoes, finely chopped
2 tsp. ground ginger
1 lb. baby spinach
1/2 cup plain greek-style yogurt

Combine the tofu with 1 Tbsp. of the vegetable oil, 2 tsp of the garam masala, and 1 tsp. of the salt. Mix gently to coat tofu and set aside. Heat a large frying pan over med-high heat and add 1 Tbsp. of the oil. When it shimmers, add tofu in a single layer and cook until it is browned (be patient). Transfer to a plate.

Return pan to the stovetop over med. heat and add the remaining 1 Tbsp. oil (if necessary). Add garlic and onion and cook, until onion is tender and browned. Stir in tomatoes and ginger and cook until tomatoes just start to soften. Add spinach in handfuls and stir frequently, scraping the bottom of the pan to incorporate any browned bits. Cook until spinach is very wilted and liquid is cooked off. Stir in reserved tofu and cook until heated through. Remove from heat. Stir together remaining garam masala, remaining salt and yogurt, then add to spinach mixture. Stir until well mixed and serve.