1. Put the block of defrosted tofu between 2 plates and, pressing the plates firmly together, tip them over the sink as the tofu releases excess water. Release the pressure, then press the plates firmly together again 4 or 5 more times, or until no more water is expressed. With a ser-rated knife, slice the tofu into 1-inch cubes. Set aside.
2. Heat the oil in a large, heavy saucepan or wok over medium-high heat. Sauté the onions, stirring frequently, until lightly browned, about 3 minutes. Add the water and blend in the curry paste and coconut. Stir in the reserved tofu, taking care to coat it thoroughly with the curry sauce. Stir in the tomatoes.
3. Cover and cook over medium heat, stirring occasionally, until the tomatoes are soft, about 5 minutes. If the mixture seems quite dry, stir in the additional 1/4 cup water at this point. Add the spinach. (If your pot isn’t big enough, you may need to add half, cover, and let it wilt before adding the remainder.) Cover and continue cooking until the spinach is tender, 2 to 3 minutes. Season with salt.
4. Serve garnished with the cilantro, if you like.
TO MAKE AHEAD: Let cool completely, cover, and refrigerate for up to 3 days.
TO REHEAT: Bring to a simmer over low heat. Stir in a bit more water if needed.
From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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