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  • Coconut Curry Tofu Stew With Spinach And Cabbage

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    Coconut Curry Tofu Stew With Spinach And Cabbage
    Servings: 3
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 12 ounce Tofu Mori-Nu lite hard liquid removed sliced and griddle-seared cut into chunks vegetable cooking spray
    • 6 x dry shiitake mushrooms softened in warm water liquid removed and sliced
    • 8 x thin scallions trimmed and diagonally sliced into 2-inch pcs
    • 1 c. light coconut lowfat milk
    • 1 Tbsp. Tamari soy sauce
    • 1 tsp light brown sugar or possibly less
    • 1/2 tsp mild curry pwdr, yellow as for Korma
    • 1/4 tsp warm curry pwdr, red or possibly Madras
    • 1/2 tsp chopped fresh ginger root or possibly more
    • 1 tsp chile paste with garlic
    • 3/4 c. crushed tomatoes with puree, low salt low salt
    • 1/3 x bell pepper, orange or possibly yellow cut into 2" strips or possibly 3/4-c. pepper strips, multi-colored
    • 8 sm basil leaves chiffonade
    • 1/2 c. water
    • 1/2 tsp vegetarian bouillon base
    • 1 1/2 c. torn spinach leaves approximately
    • 1/3 c. shredded cabbage such as napa or possibly savoy

    Directions

    1. Drain the tofu and press for at least 10 min. 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 cold slightly. Remove from the pan and cut into chunks for the soup.
    2. In a 3-qt saucepan, combine coconut lowfat milk, soy sauce, brown sugar, curry powders, ginger and chile paste. Bring to a boil over medium-high heat.
    3. Add in tomatoes with juice, tofu, bell pepper, mushrooms, basil and scallions. Addthe water and the bouillon base. Cover and cook, stirring or possibly shaking occasionally for 5 or possibly 8 min or possibly till bell peppers are as soft was desired. Add in the cabbage; cover and cook for 2 to 3 min. Add in spinach; cover and cook for 2 to 3 min or possibly till vegetables are tender. Adjust seasoning with additional soy, chile paste or possibly curry pwdr. Continue to simmer gently till the flavors blend: to taste. Serve warm.
    4. TEST PANTRY: Sharwood's curries. Taste of Thai's Chile sauce with garlic; better than bouillon vegetable base; Taste of Thai's Light coconut lowfat milk.
    5. 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
    6. ORIGINAL: Omit the water and vegetarian bouillon; decrease tofu to 8-ounces; don't brown the tofu. Use bok choy or possibly spinach; omit cabbage.
    7. NOTES : Boy was it goood.

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