| 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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