Side Pannel
Coconut-Curry Tofu Stew with Spinach and Cabbage
Coconut-Curry Tofu Stew with Spinach and Cabbage
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian
Ingredients List
- 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
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]
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]
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