This is a print preview of "Coconut Curry Tofu Stew With Spinach And Cabbage" recipe.

Coconut Curry Tofu Stew With Spinach And Cabbage Recipe
by Global Cookbook

Coconut Curry Tofu Stew With Spinach And Cabbage
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  Servings: 3

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.