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Coconut-Curry Tofu Stew with Spinach and Cabbage



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  • Cooking Time: N/A

Coconut-Curry Tofu Stew with Spinach and Cabbage

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

Drain the tofu and press for at least 10 minutes. Slice the block into
three 1/2-inch slabs. Heat a griddle pan; spray the surface and lightly
brown the tofu on both sides. When done, let cool slightly. Remove from the
pan and cut into chunks for the soup.

In a 3-quart saucepan, combine coconut milk, soy sauce, brown sugar, curry
powders, ginger and chile paste. Bring to a boil over medium-high heat. Add
tomatoes with juice, tofu, bell pepper, mushrooms, basil and scallions. Add
the water and the bouillon base. Cover and cook, stirring or shaking
occassionally for 5 or 8 minutes or until bell peppers are as soft was
desired. Add the cabbage; cover and cook for 2 to 3 minutes. Add spinach;
cover and cook for 2 to 3 minutes or until vegetables are tender. Adjust
seasoning with additional soy, chile paste or curry powder. Continue to
simmer gently until the flavors blend: to taste. Serve hot.

[PER SERVING: 156 cals, 5.7g fat (29% cff); 21g carbs, 10g protein, 434mg
sodium / MC]

Ingredients:

12 oz Tofu Mori-nu lite firm;
-drained, sliced and
-griddle-seared, cut into
-chunks
Vegetable cooking spray
6 Dried shiitake mushrooms;
-softened in hot water,
-drained and sliced
8 Thin scallions; trimmed and
-diagonally sliced into
-2-inch pieces
1 c Light coconut milk
1 tb Tamari soy sauce
1 ts Light brown sugar; or less
1/2 ts Mild curry powder; yellow;
-as for Korma
1/4 ts Hot curry powder; red; or
-Madras
1/2 ts Minced fresh ginger root; or
-more
1 ts Chile paste with garlic
3/4 c Crushed tomatoes with puree;
-low salt; low salt
1/3 Bell pepper; orange or
-yellow; cut into 2" strips,
-or 3/4-cups pepper strips;
-multi-colored
8 sm Basil leaves; chiffonade
1/2 c Water
1/2 ts Vegetarian bouillon base
1 1/2 c Torn spinach leaves;
-approximately
1/3 c Shredded cabbage; such as
-napa or savoy

Serves:

3 Servings

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