Recipe for Coconut Curry Tofu Stew with Spinach and Cabbage 
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Yield:
3
Ingredients:
Amount Ingredient
12 oz Tofu Mori-Nu lite firm drained
sliced and griddle-seared cut into chunks
vegetable cooking spray
6 x dried shiitake mushrooms softened in
hot water drained and sliced
8 x thin scallions trimmed
and diagonally sliced into 2-inch pieces
1 cup light coconut milk
1 tbl Tamari soy sauce
1 tsp light brown sugar or less
1/2 tsp mild curry powder, yellow as for Korma
1/4 tsp hot curry powder, red or Madras
1/2 tsp minced fresh ginger root or more
1 tsp chile paste with garlic
3/4 cup crushed tomatoes with puree, low salt low salt
1/3 x bell pepper, orange or yellow cut into 2" strips
or 3/4-cups pepper strips, multi-colored
8 sm basil leaves chiffonade
1/2 cup water
1/2 tsp vegetarian bouillon base
1/2 cup torn spinach leaves approximately
1/3 cup shredded cabbage such as
Instructions:
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 occasionally 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.

TEST PANTRY: Sharwoods curries. Taste of Thais Chile sauce with garlic; better than bouillon vegetable base; Taste of Thais 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

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

NOTES : Boy was it goood.

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