Nigerian Efo Riro Tofu with Rice

Ingredients

• 14 oz firm tofu, pressed and cubed
• 10 cups chopped spinach
• 4 tbsp neutral or red palm oil, divided
• 1 large onion, half blended and half diced
• 2 red bell peppers, chopped
• 1 to 2 Scotch bonnet chilies
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 3 tbsp tomato paste
• 1 cup vegetable stock
• 1 1/2 cups rice, for serving
• 1 lime, cut into wedges
• 1 1/2 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Wilt the spinach first: put it in a colander, pour a kettle of boiling water over it, then rinse under cold water and squeeze it hard in handfuls until no more water runs out.
2. This squeezing is the step that decides whether efo riro is a thick stew or a watery pan of greens, so be ruthless about it.
3. Blend the bell peppers, chilies, and half the onion with a splash of water into a coarse puree.
4. Press the tofu for 10 minutes, cube it, and fry it in 2 tablespoons of the oil over medium-high heat for 8 to 10 minutes, turning, until golden on several sides. Lift it out and salt it.
5. Add the remaining oil and the diced onion to the pot and cook for 6 minutes, then add the garlic and ginger for 30 seconds and the tomato paste for 2 minutes, until it darkens.
6. Pour in the blended pepper mixture and cook over medium heat for 15 to 20 minutes, stirring occasionally, until it has reduced by half and the oil separates and floats on top.
7. Add the squeezed spinach, the stock, and the salt, and cook for 8 minutes, stirring, until the greens have absorbed the sauce and the mixture is thick enough to mound on a spoon.
8. Fold in the fried tofu, warm through for 2 minutes, and serve with rice, cilantro, and lime wedges.

Allergen note: Contains soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.