Mango Curry Tofu

Put a medium saucepan over medium-high heat and add the rice, 1 cup of water and a pinch of salt. Bring to a boil, cover, and reduce heat. Cook for 20 to 30 minutes, or until all water is absorbed.

Wrap the tofu in paper towels or a kitchen towel and press gently to remove some of the water. Cut the tofu into 1-inch cubes. Put a large non-stick skillet over medium-high heat and add 1 tablespoon of oil. Add the tofu and cook until it’s browned on the bottom, turning to crisp the other sides, about 5 to 6 minutes. Sprinkle the cinnamon, garam masala, and cayenne pepper and toss gently and move to a plate.

Peel and quarter the onion. Peel 3 cloves of garlic and the ginger and roughly chop. Put the onion, garlic, ginger and 2 tablespoons of water into the work bowl of a food processor. Pulse on low until a fine chop is reached, scraping down the sides of the work bowl if necessary. Alternatively, you could finely dice the vegetables; just be sure to get an even consistency.

Rinse the mango. To peel the fruit, cut both ends off so it will stand up straight and use a knife to carefully remove the skin. Cut the flesh from the pit and chop it.

Return the skillet to medium-high heat and add 1 tablespoon of oil. Once the oil is hot, add the cloves, cumin, and bay leaves and toast until fragrant, about 30 seconds. Add the onion mixture and cook, stirring frequently, until it's translucent, about 5 to 7 minutes. Add the coconut milk, vinegar, and mango and reduce the heat to low, allowing it to simmer until thickened, about 5 to 10 minutes.

Rinse and dry the spinach. Return the tofu to the skillet along with the spinach and warm in the sauce for 1 or 2 minutes. Rinse and chop the cilantro. Serve the curry hot in a shallow bowl over the rice, topped with the cilantro.