Indian-spiced Tofu & Spinach Medley

Press 350g of extra-firm tofu for at least 15 minutes to remove excess water. Cut the pressed tofu into 1/2-inch cubes.

Wash 280g of fresh spinach thoroughly and pat dry. Trim the ends of 150g of green beans and cut them in half. Core and dice 1 medium red bell pepper. Halve and thinly slice 1/2 medium red onion. Mince 3 large garlic cloves and grate 1 inch piece of fresh ginger.

Heat 1 tablespoon of canola oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes and pan-fry, stirring occasionally, until golden brown and crisp on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.

In the same skillet, reduce heat to medium and add 1/2 teaspoon of cumin seeds. Sauté for 30 seconds until fragrant. Add the sliced red onion and cook for 3-4 minutes until softened.

Stir in the minced garlic and grated ginger, cooking for 1 minute until aromatic. Add 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, and 1/2 teaspoon Kashmiri chili powder. Sauté for 30 seconds, stirring constantly to prevent burning.

Add the diced red bell pepper and halved green beans to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.

Return the cooked tofu to the skillet. Add the fresh spinach in batches, stirring until it wilts down completely, about 2-3 minutes. Season with 1/2 teaspoon salt and 1/2 teaspoon garam masala. Stir well to combine.

Remove from heat and stir in 1 tablespoon of fresh lemon juice. Garnish with 2 tablespoons of freshly chopped cilantro before serving.