Name: Coconut-Curry Tofu Stew with Spinach and Cabbage
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

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	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

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, 434mg
sodium / MC]
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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