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Coconut-Curry Tofu Stew

Source of Recipe

internet


List of 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 t 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 ormore
1 t Chile paste with garlic
3/4 c Crushed tomatoes with puree low salt
1/3 Bell pepper orange oryellow 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 asnapa or savoy


Recipe

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. Serves 3.


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.

ORIGINAL: Omit the water and vegetarian bouillon; decrease tofu to 8-ounces; do not brown the tofu. Use bok choy or spinach; omit cabbage.