Until this week, the Israel-Hamas war had cleaved the top three California Democratic candidates in the U.S. Senate race into two distinct camps: for or against a cease-fire. Now, Rep. Katie Porter’s trying to carve out her own middle ground, calling for an end to the violence — with an asterisk.

With Rep. Barbara Lee claiming the anti-war position and Rep. Adam Schiff not budging in his opposition to a cease-fire, Porter is left with little room to maneuver.

But her swerve also heightens the knotty political dynamics at play for all three Democrats, now that each contender has staked out a distinct lane.

A ‘lasting bilateral cease-fire’

Porter’s new position brings her in line with a slew of House Democrats who now embrace the freighted word “cease-fire,” but add a varying number of conditions, such as the release of all hostages or humanitarian aid for Palestinians.

It’s a complex position not easily distilled in a soundbite (ergo Porter’s nearly 400-word statement). The question is whether voters will see the stance as nuanced or just confusing. The change of heart also calls attention to how undefined Porter is when it comes to foreign policy, especially compared to Lee, an anti-war icon for her solitary opposition to the Iraq War, and Schiff, who has a well-established profile as a centrist on national security.

Rival campaigns see political motivations at work. Cease-fire support has galvanized the party’s progressive flank, which would typically be Porter’s natural base. Her third-place finish for the Democratic state party endorsement last month, well behind Lee and Schiff, may have been powered by her anti-cease-fire stance at the time, her opponents theorize.

“She waited until the polling and the outcry became so large that she had to put forth a statement. It’s a bunch of caveats and conditions to get her to be able to say the word cease-fire,” said Konstantine Anthony, the mayor of Burbank who switched his endorsement from Schiff to Lee because of the latter’s long-standing support for a cease-fire.

Not so, says Porter’s campaign, who see the new position as simply a reflection of changing realities in a volatile war. Her team brushed off insinuation that Porter was trying to correct for a political vulnerability, arguing that most polls show the race is relatively stable with Schiff and Porter in the top two spots.

Schiff on an island

Meanwhile, Schiff now stands as the only top Democrat in the race not to call some form of a cease-fire.

“Once you have Katie Porter jump sides, now there’s immense pressure for Schiff to take a stance on this,” Anthony said.

But Schiff is holding fast to his original position. He supports Israel’s right to defend itself and the Biden administration’s urging that Israel limit Palestinian civilian deaths. Instead of a cease-fire he calls for humanitarian pauses for hostage release and aid delivery.

“With Hamas promising to attack Israel again and again, he has not supported calls for a permanent cease-fire that would preserve Hamas terrorist governance in Gaza and the continued detention of over a hundred hostages, including Americans,” campaign spokesperson Marisol Samayoa said.

Schiff’s consistency will certainly play well with stalwart supporters of Israel. But locking arms with the Biden administration’s approach has its own risks. A new New York Times-Siena College poll found that nearly 60 percent of registered voters disapprove of the president’s handling of the Israeli-Palestinian conflict.

Lee looks to capitalize

Lee hoped her early call to stop military action would jump-start her under-resourced bid, and it certainly won her loyalty with progressive activists. Her supporters say Porter’s shift is a boon, highlighting that Lee was there first on backing a cease-fire. But its expanding definition may muddle what has been her signature cause.

Lee’s team made clear they’re not seeing Porter’s new position as akin to her own. In a statement, her campaign said “a conditional cease-fire is not a cease-fire, especially when the conditions are so unlikely to ever be achieved.”

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The Chicago White Sox acquired veteran catcher Max Stassi shortly after the news of Shohei Ohtani’s record $700 million contract with the Los Angeles Dodgers was released.

Suffice to say there were no Stassi-related celebrations on the South Side posted on Instagram.

The domino effect of the Ohtani signing means free agency should pick up. The Cubs will now turn to their lesser-priced targets, but whether the Sox plan to fully participate remains to be seen.

The acquisition of a 32-year-old, defensive-minded catcher who hasn’t played since 2022 provides the Sox with a veteran to handle what should be a very young pitching staff, albeit at the expense of providing any offense.

But the unintentional timing of the move, coming on the heels of the Dodgers’ gargantuan expenditure, only magnified the apparent direction (or misdirection) of the Sox. The offseason stasis adds to the litany of Sox lowlights, from the unsolved gunshots at Guaranteed Rate Field to the end of the 101-loss season, from announcer Jason Benetti’s surprising departure to Tony La Russa’s stealthy return as an “advisor.”

Chairman Jerry Reinsdorf was last seen hanging out with the mayor of Nashville, which happens to be looking for a major league baseball team. Another Sox negotiating ploy for a new ballpark? Or just the chairman trying to increase his Q-rating?

The addition of a low-priced catcher after the low-risk signing of starter Erick Fedde to a team-friendly, two-year deal suggests the White Sox teardown has picked up momentum.

General manager Chris Getz’s next step likely will be the dealing of Dylan Cease for several prospects. Or perhaps Eloy Jiménez goes first to a team that missed on Ohtani. Bye, mom?

The underachieving 2023 team’s payroll has been significantly reduced to $151 million, according to fangraphs.com, and next year’s could be among the league’s lowest if the current trend continues. The Sox have only three players with guaranteed contracts in 2025: Andrew Benintendi ($17.1 million), Luis Robert Jr. ($15 million) and Fedde ($7.5 million). If Jiménez remains, the Sox figure to pick up his $16.5 million option in 2025, but they’re unlikely to do likewise with Yoán Moncada ($25 million option) or Stassi ($7.5 million).

So that’s only $39.6 million guaranteed, meaning the Sox should have plenty of room to spend for 2025 and beyond. Well, unless they just plan to leave the cupboard bare, as Oakland A’s owner John Fisher did while plotting his team’s escape to Las Vegas.

For now, the Sox are hoping to transform themselves in 2024 from a team with too many first basemen/DHs to one with more athleticism and defensive sensibilities. “Fast and Not Furious” could be the new White Sox marketing slogan.

Manager Pedro Grifol told reporters in Nashville at the winter meetings he’s looking for a different kind of player who plays “faster” and fits into the new clubhouse culture, which is not to be confused with the old one where relievers fell asleep in the bullpen.

Still, the operative word is “fast.”

“One of the things I learned last year is that we played a game that doesn’t win in the big leagues,” Grifol said. “We need to play faster. We need to be more athletic. We’ve got to catch a baseball. We have to do things a little better fundamentally. When we talk about getting more rounded, that’s what it’s about.

“Being able to bring in Nicky Lopez and Paul DeJong and what those guys can do defensively, and obviously we’re not done.”

DeJong has 23 career stolen bases in 729 games, while Lopez has 42 steals in 544 games. They are not exactly what would commonly be described as a “burner.” Other than 20 steals by Robert in 2023 and 13 by Benintendi, no other Sox player finished in double-digits last season.

“You talk about playing fast, it’s not literal in the sense of like, you can only run as fast as you can,” Getz explained. “It’s about playing intelligent baseball and finding players and teaching players, nurturing players, teach them to play a certain way because that is the expectation of the Chicago White Sox.”

In other words, playing “faster” really means playing smarter. Clip and save.

Meanwhile, the Cubs turned the page on their second failed attempt at signing Ohtani. Perhaps the third time will be a charm in 2034, when Chairman Tom Ricketts will be 70.

Cody Bellinger’s pillow deal in 2023 showed him everything to love about playing in Chicago, but it doesn’t mean he’ll return and play for a hometown discount. Agent Scott Boras doesn’t do discounts.

One thing I’ve learned is the lure of playing on the North Side might be overstated by provincial Chicagoans when waxing poetic about Wrigley and the ivy and scoreboard. But money matters most.

Considering the number of free-agent superstars the Cubs have signed over the years, divided by the number of superstars general managers have pursued, it’s really not a high percentage. (Andre Dawson, who pursued the Cubs in 1987 and played for basically nothing, doesn’t factor into the equation).

“I think we’re linked to a lot of free agents,” president Jed Hoyer said Tuesday in Nashville. “Which is good, because we’re a great city and a great ballpark and brand. It’s a benefit that people want to be there.”

Selling the improved farm system, and the incremental improvements following the sell-off of the stars of the last core (and subsequent rebuilding) in summer 2021, is Hoyer’s current strategy. No more videos of what it would be like to play in a World Series at Wrigley, as Jon Lester received before he signed nine years ago at the winter meetings.

In spite of the 2023 collapse, the Cubs, in Hoyer’s estimation, are an upwardly mobile franchise.

“People witnessed a really good trajectory last time and there are some similarities,” Hoyer said referring to the 2015-20 teams. “We try to (move on). We took down all the pictures of the World Series out of the clubhouse a long time ago to kind of close the yearbook a little bit.

“I feel like I want to always avoid the (narrative) of ‘Yes, this is what it can be like,’ but also (saying) ‘We’re not trying to recreate that.’ We have good young players, a good farm system and a lot of momentum in that regard. Wrigley and Chicago kind of sell themselves. We’re fortunate. Obviously I’d be a less good salesman if I worked for someone else.”

But there is one baseball maxim that never changes:

The easiest way to sign a free agent is by offering the most money.

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The Gophers football program started officially adding high school players to its 2024 recruiting class on Wednesday morning.

Here’s who signed their national letters of intent and a little blurb about each player.

RELATED: Breakdown of Gophers recruiting class: strength, weakness, sleeper and more

6:05 a.m.: SAF — Zahir Rainer, Richmond, Va., 5-10 185

The son of former NFL linebacker Wali Rainer had more than 30 scholarship offers, but picked the U over his father’s alma mater (Virginia) and other suitors.

6:10 a.m.: CB — Samuel Madu, Bronx, N.Y., 6-1, 170

Gophers cornerbacks coach Nick Monroe uses his East Coast connections to bring in a corner with good size.

6:21 a.m.: DL — Jaylin Hicks, New Rochelle, N.Y. 6-3, 250

Another New Yorker comes to Dinkytown after turning down in-state scholarship offer from Syracuse, as well as Penn State and other eastern programs.

6:23 a.m.: RB — Ohifame Ijeboi, Philadelphia, 6-0, 190

The speedy tailback joins over offers from Nebraska, Northwestern, Rutgers, Virginia Tech and others.

6:29 a.m.: WR — Dallas Sims, Clearwater, Fla., 6-2, 195

Originally from Canada, this developmental pass catcher has great size. The Gophers have gone to his high school, Clearwater Academy, for other recruits.

6:32 a.m.: QB — Max Brosmer, Roswell, Ga., 6-2, 221

The Gophers sought more at quarterback via the transfer portal and the New Hampshire graduate transfer will provides it after leading FCS in passing yards last season.

6:39 a.m.: QB — Logan Fife, Tracy, Calif., 6-0, 205

Brosmer is penciled in as the 2024 starter and Fife is the projected backup after completing 64 percent of his passes over three seasons in the Mountain West Conference.

6:41 a.m.: CB — Ethan Robinson, Montgomery, N.Y., 6-0, 175

Minnesota needed a veteran corner for next year and bring in the Bucknell transfer to fill it. He went to the same high school (Iona Prep) as new D-lineman Jaylin Hicks. He had offers from Auburn and USC.

6:45 a.m.: RB — Sieh Bangura, Bowie, Md., 6-0, 200

The Gophers add experience in the backfield with Bangura, who rushed for 1,982 yards and 22 touchdowns across three seasons at Ohio in the Mid-American Conference.

6:53 a.m.: CB — Jaionte McMillan, Atlanta, 5-11, 190

We’ve just published our list of the 50 most popular recipes of 2023, and I’d like to compliment you on your excellent taste. The tinto de verano! Dumpling tomato salad with chile crisp vinaigrette! Mochiko chicken! Cacio e pepe and white lasagna! And the banana pudding from Magnolia Bakery in New York, which I think far outshines its famous cupcakes.

I’ve picked five recipes from the list to feature, dishes I feel are particularly good for a fast dinner.

1. Gochujang Buttered Noodles

Gochujang Buttered Noodles. These garlicky, buttery noodles are perfect for when you need a stellar pantry meal lickety-split. Food Stylist: Barrett Washburne. (James Ransom/The New York Times)

These garlicky, buttery noodles are perfect for when you need a stellar pantry meal lickety-split. A packet of fresh or even instant ramen speeds up the meal prep and is ideal when cooking for one (see Tips). Honey and sherry vinegar round out gochujang’s deep heat into a mellowness that’s at once sweet, savory and tangy. The brick-red butter sauce, emulsified with a splash of the pasta cooking water, coats spaghetti here, but you can use whatever noodles you like.

By Eric Kim

Yield: 4 servings

Total time: 25 minutes

INGREDIENTS

1 pound spaghetti or other long pasta

6 tablespoons unsalted butter

12 garlic cloves, finely chopped (about 1/3 cup)

Kosher salt and black pepper

1/4 cup gochujang paste (not sauce; see Tips)

1/4 cup honey

1/4 cup sherry vinegar or rice vinegar

Finely chopped cilantro or thinly sliced scallions (optional)

DIRECTIONS

1. Bring a large pot of water to a boil. Add the spaghetti and cook according to package instructions. Reserve 1 cup of the cooking water. Drain the spaghetti and return to its pot.

2. While the pasta cooks, melt 4 tablespoons of the butter in a skillet over medium-low. Add the garlic and season generously with salt. Cook, stirring occasionally, until the garlic starts to soften but not brown, 1 to 3 minutes.

3. Stir in the gochujang, honey and vinegar, and bring to a simmer over medium-high. Cook, stirring constantly, until the mixture reduces significantly, 3 to 4 minutes; when you drag a spatula across the bottom of the pan, it should leave behind a trail that stays put for about 3 seconds. Remove from the heat.

4. Transfer the sauce to the pot with the spaghetti and add the remaining 2 tablespoons butter. Vigorously stir until the butter melts. Add splashes of the pasta cooking water, as needed, to thin out the sauce. Taste and season with salt and pepper. Top with the cilantro or scallions (if using) and serve immediately.

Tips: To make a single serving, follow the recipe using 4 to 5 ounces fresh or instant ramen noodles; 1 1/2 tablespoons unsalted butter (1 tablespoon to fry the garlic and 1/2 tablespoon for the sauce at the end); 3 garlic cloves; 1 heaping tablespoon gochujang; 1 tablespoon honey; 1 tablespoon sherry vinegar or rice vinegar. Decrease the cook times throughout by 1 to 2 minutes.

Be sure to purchase plain gochujang paste, not gochujang sauce, which often includes additives like vinegar and sugar. To easily measure out gochujang, swipe the inside of a measuring cup with a little neutral oil, which will get it to slip right out.

2. Ginger Chicken With Sesame Peanut Sauce

Ginger Chicken with Sesame Peanut Sauce. You can make this recipe with tofu if you don’t eat meat; try cashew butter if you can’t eat peanuts. Food Stylist: Simon Andrews. (David Malosh/The New York Times)

In this crisp-skinned chicken dish, full of bold, zesty flavors, chicken legs are flavored with toasted sesame oil, garlic and ginger, then roasted until golden brown. They’re served with a creamy peanut-sesame sauce that’s spiked with even more ginger and garlic, which can be quickly whisked together while the chicken legs cook. Be sure to save any extra sauce; it will keep for a week in the fridge and is terrific with cut-up vegetables as a snack or spooned onto roasted or fried tofu.

By Melissa Clark

Yield: 4 to 6 servings

Total time: 45 minutes, plus at least 1 hour’s marinating

INGREDIENTS

For the chicken:

1 tablespoon toasted sesame oil

2 teaspoons kosher salt (such as Diamond Crystal), plus more as needed

1 teaspoon finely grated fresh ginger

3 garlic cloves, finely grated or minced

3 1/2 pounds bone-in, skin-on chicken thighs and drumsticks

1 tablespoon grapeseed, safflower or other neutral oil

2 scallions, thinly sliced, for garnish

For the peanut sauce:

1/4 cup soy sauce or tamari, plus more to taste

2 tablespoons unseasoned rice vinegar, plus more to taste

1 small garlic clove, finely grated or minced

1/2 teaspoon finely grated fresh ginger

1 tablespoon toasted sesame oil

1 tablespoon honey, plus more to taste

1/2 cup smooth peanut butter, preferably natural

DIRECTIONS

1. Prepare the chicken: In a small bowl, mix together sesame oil, salt, ginger and garlic, and smear mixture all over the chicken and underneath the skin. Place chicken on a rimmed baking sheet (or plate), preferably on a rack to allow air to circulate, and refrigerate uncovered for at least 1 hour and up to 24 hours.

2. Heat oven to 425 degrees. Remove the rack under the chicken if you’ve used one. If the chicken isn’t on a rimmed baking sheet, transfer it to one (you can line it with parchment to make cleanup easier, but it’s not necessary). Pat the legs dry with a paper towel. Drizzle chicken with the neutral oil. Roast until the chicken is golden brown and the juices run clear when the thickest part of the thigh is pricked with a fork, 30 to 40 minutes.

3. While chicken is in the oven, make the peanut sauce: In a medium mixing bowl, whisk together soy sauce, vinegar, garlic and ginger until combined, then whisk in sesame oil and honey. Add peanut butter and whisk until smooth. If the mixture is very thick (and this depends on your brand of peanut butter), whisk in a few tablespoons of cold water until it becomes a thick but pourable sauce.

4. Transfer chicken to a serving plate and carefully pour any pan juices on the baking sheet into the bowl with the peanut sauce. Whisk until combined. Taste the sauce and add more soy sauce, vinegar or honey if you’d like.

5. Drizzle or brush some of the peanut sauce all over chicken pieces, reserving some sauce for serving. Garnish with scallions and serve with reserved peanut sauce.

3. Shrimp Tacos

Shrimp Tacos. You could lean into wintry weather, if you’re somewhere cold right now, and simmer some stew. Or you could make this beachy recipe, which comes with a side of sunshine. Food Stylist: Roscoe Betsill. (Kelly Marshall/The New York Times)

Spiced shrimp and quick-pickled red cabbage fill corn tortillas for dressed-up tacos that are easy to put together and sure to be a favorite. The seasoned shrimp is cooked in a heated skillet for a slight char, but resist the temptation to move the pieces before the contact side is properly browned. You can keep the add-ons simple with slices of creamy avocado, bits of fresh cilantro and acidic bursts from lime slices. Or bulk up with dollops of guacamole, chunky pico de gallo and sour cream. The choice is yours!

By Yewande Komolafe

Yield: 4 Servings

Total time: 35 minutes

INGREDIENTS

1 pound peeled and deveined shrimp, tails removed

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

3 tablespoons neutral oil, such as grapeseed or canola

Kosher salt (such as Diamond Crystal)

1 1/2 cups thinly sliced red cabbage (1/4 small cabbage)

2 limes

12 corn tortillas

Guacamole

Sour cream or crema

Pico de gallo

Cilantro leaves

DIRECTIONS

1. In a medium bowl, toss the shrimp with the cumin, cayenne, onion powder, garlic, black pepper and 1 tablespoon oil. Season the shrimp lightly with salt. If you have time, you can refrigerate the shrimp to marinate for at least 30 minutes and up to 12 hours.

2. Squeeze 1 tablespoon juice from 1 lime. Slice the remaining lime into wedges for serving. In a small bowl, quick pickle the cabbage by combining the shredded cabbage with the lime juice and a pinch of salt. Toss together and set aside.

3. Heat a large (12-inch) skillet over medium. Warm a tortilla in the dry skillet, flipping once, until soft and pliable, about 30 seconds. Place in a dish towel to keep warm. Repeat until all the tortillas are warmed, stacking and wrapping them in the dish towel until ready to use.

4. Heat a tablespoon of oil in the skillet over medium-high. Add half of the shrimp and cook without stirring until the contact side is browned around the edges, about 3 minutes. Flip to cook the other side for 1 to 2 minutes, until the shrimp is fully cooked. Move to a plate and cook the remaining shrimp, heating up the remaining tablespoon of oil before adding the shrimp to get a nice sear.

5. To assemble, spread some guacamole down the middle of each tortilla. Divide the shrimp among the warm tortillas and top with crema, pico de gallo, quick pickled cabbage and cilantro leaves. Serve immediately with lime slices for squeezing.

4. Rosemary White Beans With Frizzled Onions and Tomato

Rosemary White Beans with Frizzled Onions and Tomato. “Frizzled” is such a great word, a vivid and visceral melding of “fried” and “sizzled.” Food Stylist: Simon Andrews. (David Malosh/The New York Times)

A speedy, pantry-friendly dish, canned white beans braised in olive oil and tomatoes become stewlike and creamy. Pinches of fresh or dried rosemary, chile flakes and lemon zest add complexity to the mix, while a topping of frizzled, browned onions lends sweetness and a chewy-crisp texture. Serve this with toasted country bread drizzled with olive oil or over a bowl of rice or farro for an easy, satisfying weeknight meal.

By Melissa Clark

Yield: 3 to 4 servings

Total time: 30 minutes

INGREDIENTS

1/2 cup extra-virgin olive oil

1 large white onion, halved and thinly sliced into half-moons

Fine sea salt

6 garlic cloves, thinly sliced

2 teaspoons minced fresh rosemary, or 1/2 teaspoon dried rosemary

1/4 teaspoon red-pepper flakes, more for serving

2 (15-ounce) cans white beans, such as cannellini or butter beans (preferably canned with salt), drained and rinsed

1 cup chopped tomatoes, fresh or canned

1 1/2 teaspoons finely grated lemon zest

1 cup chopped fresh parsley leaves and tender stems, more for garnish

DIRECTIONS

1. In a large skillet, heat 2 tablespoons oil until it shimmers over medium-high heat. Add onion and cook, stirring occasionally, until well browned all over, 7 to 10 minutes. Reduce heat to medium, transfer half of the onions to a plate and season lightly with salt.

2. Add remaining 6 tablespoons oil, the garlic, rosemary, red-pepper flakes and a pinch of salt to the onions in the skillet. Cook until garlic is pale gold at the edges (don’t let the garlic turn brown), 2 to 5 minutes.

3. Add beans, chopped tomatoes, 1/2 cup of water and 1 teaspoon salt to skillet; stir until beans are well coated with sauce. Bring to a simmer over medium-low heat and cook until broth thickens, stirring occasionally, about 10 to 15 minutes.

4. Stir in lemon zest and parsley, and taste, adding more salt if needed. Garnish with reserved onions, more parsley, olive oil and red-pepper flakes, if you’d like. The beans thicken as they cool, but you can add more water to make them brothier if you like.

5. Coconut Saag

Coconut Saag. This recipe is a particularly luxurious play on saag paneer, with a can of coconut milk added for richness. Food Stylist: Samantha Seneviratne. (Kelly Marshall/The New York Times)

Saag paneer is a classic North Indian dish — but it’s also endlessly riffable. Swap out the paneer for feta or halloumi, the mustard greens for kale or spinach, and so on. This is a particularly stellar riff, in which coconut milk enriches an already aromatic and verdant sauce that can be paired with either the traditional paneer or extra-firm tofu. The final hit of coconut oil infused with smoky cumin seeds and red chile powder adds loads of depth, making this dish quite possibly the most luxurious way to eat a pound of greens.

By Priya Krishna

Yield: 4 servings

Total time: 35 minutes

INGREDIENTS

3 tablespoons vegetable oil

2 tablespoons coriander seeds

3 green cardamom pods or 1/4 teaspoon ground cardamom (freshly ground is best)

1 small yellow onion, roughly chopped

1 (1/2-inch) piece ginger, peeled and roughly chopped

2 garlic cloves, minced

1 pound mustard greens, tough ends trimmed and greens roughly chopped, or fresh baby spinach (10 to 12 cups)

1/2 lime, juiced

1 small Indian green chile, serrano chile or Thai bird’s-eye chile, roughly chopped

1 teaspoon coarse kosher salt (such as Morton)

1 (13-ounce) can coconut milk

1 (12-ounce) block extra-firm tofu or 1 (8-ounce) package paneer, cut into 1/2-inch cubes

1 1/2 tablespoons coconut oil

2 teaspoons cumin seeds

1/4 teaspoon asafetida (optional, but really fantastic)

1/4 teaspoon red chile powder, such as cayenne or Kashmiri

Rice or roti, for serving

DIRECTIONS

1. In a large, deep pan or Dutch oven over medium heat, warm the vegetable oil. Once it shimmers, add the coriander and cardamom and toast the spices until fragrant and starting to brown, about 2 minutes. Add the onion and cook until soft and translucent, 5 to 6 minutes, stirring occasionally. Stir in the ginger and garlic and cook until fragrant, 1 minute more.

2. Add the mustard greens, a large handful at a time, and cook until just wilted and still bright green. Don’t overcook the greens!

3. Remove the pan from the heat and stir in the lime juice, chile and salt. Let cool for a few minutes, then transfer to a blender (or use an immersion blender) and blend into a chunky paste. Return the mixture to the same pan over low heat. Stir in the coconut milk, then gently stir in tofu. Cook for 5 to 7 minutes more, until the tofu is warmed through and has soaked up some of the sauce.

4. While the tofu cooks, in a small pan or butter warmer over medium-high heat, melt the coconut oil. Add the cumin seeds, and once they start to brown and dance around in the pan, about 1 minute, remove the pan from the heat and stir in the asafetida, if using, and red chile powder.

5. Pour the coconut oil mixture over the saag, and serve with rice or roti.

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