Coconut-curry Tofu Stew With Spinach And Cabbage Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
12 ounce: 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 cup: Light coconut milk,
1 tbsp: Tamari soy sauce,
1 tsp: Light brown sugar, or less
1/2 tsp: Mild curry powder, yellow; as for Korma
1/4 tsp: Hot curry powder, red; or Madras
1/2 tsp: Minced fresh ginger root, or more
1 tsp: Chile paste with garlic,
3/4 cup: 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 small: Basil leaves, chiffonade
1/2 cup: Water,
1/2 tsp: Vegetarian bouillon base,
1 1/2 cup: Torn spinach leaves, approximately
1/3 cup: 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]
TEST PANTRY: Sharwoods curries. Taste of Thais Chile sauce with garlic;
better than bouillon vegetable base; Taste of Thais Light coconut milk.
REVIEW: Excellent. Spicy coconut-curry broth sweetened with tomatoes and
the little bit of brown sugar was light. Fun to eat; satisfying not
filling. Could feed two if no side dishes available. -- 07Oct98
kitpath@earthlink.net
ORIGINAL: Omit the water and vegetarian bouillon; decrease tofu to
8-ounces; do not brown the tofu. Use bok choy or spinach; omit cabbage.
Recipe by: Eating Well (Oct 98): Deborah Madison / Modified*
Posted to EAT-LF Digest by Pat Hanneman on Oct 07,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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]
TEST PANTRY: Sharwoods curries. Taste of Thais Chile sauce with garlic;
better than bouillon vegetable base; Taste of Thais Light coconut milk.
REVIEW: Excellent. Spicy coconut-curry broth sweetened with tomatoes and
the little bit of brown sugar was light. Fun to eat; satisfying not
filling. Could feed two if no side dishes available. -- 07Oct98
kitpath@earthlink.net
ORIGINAL: Omit the water and vegetarian bouillon; decrease tofu to
8-ounces; do not brown the tofu. Use bok choy or spinach; omit cabbage.
Recipe by: Eating Well (Oct 98): Deborah Madison / Modified*
Posted to EAT-LF Digest by Pat Hanneman
1998, converted by MM_Buster v2.0l.
Source from luhu.jp