posted by RisaG 09-01-100 6:44 PM
Thai-Flavored Tofu and Vegetable Stew
Recipe By : RisaG
Serving Size : 4 Preparation Time :0:00
Categories : Chilis & Stews Greens
Mushrooms Soy
Amount Measure Ingredient -- Preparation Method
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1 (14 oz.) can lite coconut milk
1 tsp. Thai red chili paste -- or more to taste
2 tbsp. soy sauce -- preferable mushroom flavor
1 1/2 tbsp. brown sugar
1 1/2 tsp. curry powder
1 (16 oz.) pkg. firm tofu -- drained/cut 1" cubes
1 bunch scallions (include some of the green) -- thinly sliced
4 large shiitake mushrooms -- caps thickly sliced
1 (14 oz.) can diced tomatoes -- drained
1/4 cup Thai basil or Italian basil -- chiffonade
1 (6 oz.) pkg. baby spinach -- coarsely chopped
Pour coconut milk into large saucepan. Pour in 7 oz. water, from can, to get out the rest of the coconut milk. Set over medium heat and whisk in 1 tsp. curry paste, soy sauce, sugar and curry powder. Add more curry paste if you wish, for hotter flavor. Bring to a boil, reduce heat to medium-low and simmer for a few minutes.
Meanwhile, heat a nonstick skillet over medium heat. Dry off tofu cubes. Pour 1 tsp vegetable oil in skillet and add tofu. Cook until browned on all sides. Add mushrooms. Cook until mushrooms are a bit dry. Set aside.
When coconut milk is simmering, add the tofu mixture. Add scallions, tomatoes and 1/2 the basil. Season to taste with salt. Mix well. Increase heat to medium-high and cook 5 minutes. Add spinach and cook until wilted and bright green, about 1 minute. Serve hot.
Nutritional information Per serving: 181 calories, 9g protein, 9g total fat (2g sat fat), 22g carbo, 0 chol, 458mg sodium, 4g fiber.
Served with basmati rice