Coconut-curry Tofu Stew With Spinach And Cabbage
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | *eatwell, Deborah mad, Soups and s, Vegetarian | 3 | Servings |
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 | T | Tamari soy sauce |
| 1 | t | Light brown sugar, or less |
| 1/2 | t | Mild curry powder, yellow |
| as for Korma | ||
| 1/4 | t | Hot curry powder, red or |
| Madras | ||
| 1/2 | t | Minced fresh ginger root, or |
| more | ||
| 1 | t | 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 | Basil leaves, chiffonade | |
| 1/2 | c | Water |
| 1/2 | t | Vegetarian bouillon base |
| 1 1/2 | c | Torn spinach leaves |
| approximately | ||
| 1/3 | c | Shredded cabbage, such as |
| napa or savoy | ||
| 4 | mg sodium / MC] |
INSTRUCTIONS
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, TEST PANTRY: Sharwood's curries. Taste of Thai's Chile sauce with garlic; better than bouillon vegetable base; Taste of Thai's 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 <kitpath@earthlink.net> on Oct 07, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 209
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 785.6mg
Potassium: 721.8mg
Carbohydrates: 38.7g
Fiber: 5.7g
Sugar: 5.8g
Protein: 14g