Ginger Creamed Spinach With Tofu
Creamed spinach is one of those dishes that’s always satisfying, but its fat content certainly is not. In this version, I use high-protein tofu and 2% milk to give a sense of richness. Fresh ginger adds a subtle touch of flavor.
To save time, you can buy packaged spinach leaves. If you do, substitute 3/4 pound spinach leaves for the 1 1/2 pounds spinach with stems.
Be sure to drain the tofu well before adding it to the spinach, particularly if you’re making this ahead. That way the dish won’t get watery as it stands.
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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.
Remove the stems from the spinach. Rinse the spinach leaves and drain them on paper towels. Pat them dry and coarsely chop the leaves.
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.
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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