Defrost the spinach at least a few hours before making this recipe.
Drain the tofu, then wrap in a double or triple layer of paper towel. Place on a baking sheet and then place a heavy pan on top for an hour. This will remove most of the moisture.
Cut the tofu so that you have 4 wide, flat pieces. Heat a pan on medium heat with 1 tablespoon of the oil, then brown the tofu on both sides until golden brown. This will take around 10 minutes - keep an eye on it so it doesn't burn.
While the tofu is browning, prepare the garlic, onion and ginger. Peel and mince the garlic. Dice the onion. Peel and grate the ginger.
Once the tofu is done, set it aside. Heat the remaining oil in the pan on medium-low heat and add the onion to sweat for 5 minutes. Then add the spices, salt and pepper and mix for a minute. Finally, add the garlic and ginger and stir for another minute. Remove from the heat and set aside.
In this order, add to the blender: stock, generous squeeze of lemon juice, coconut cream, spinach, miso paste, onion mixture. Blend for a few minutes until smooth.
Chop the tofu in to bite sized pieces. Add the sauce to the pan, heat until hot and then add in the tofu. Taste the final dish and season with extra salt if needed (often this depends on how much salt is in your miso paste).
Serve immediately. Can be refrigerated for up to 3 days or frozen for a month.