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Coconut Curry Tofu Stew - Sent in by Cathy Rinehart

  • 2 bunches green onions, wash and trim off root end
  • 1-14 ounce can light coconut milk
  • 3-4 Tbsp soy or tamari sauce (reduced sodium)
  • 1/2 Tbsp. brown sugar
  • 1-1/2 teaspoon curry powder
  • 1 teaspoon minced fresh ginger
  • 1-2 teaspoons chili paste with garlic (find with Thai foods in the grocery store)
  • 1 lb. firm or extra-firm tofu (drain water and cut into 3/4 inch cubes)
  • 4 ripe plum tomatoes (may use canned), cut into pieces
  • 1 yellow bell pepper, thinly sliced
  • 1/4 pound fresh mushrooms (I use shiitake) - cut off stems and slice thickly
  • 1/4 cup fresh basil leaves, coarsely chopped (find in the produce section of the grocery store or your garden during the growing season)
  • 4 cups coarsely chopped greens of your choice (kale, collards, swiss chard, bok choy or spinach)
  • salt to taste (I don't use any)

- Side Two- Cut Out Below -
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Coconut Curry Tofu Stew (cont.)

Directions:

Cut white and green part of onions into 2 inch diagonal pieces. Finely chop some of the green stems for garnish and reserve. In a Dutch oven or large kettle, combine coconut milk, 3 Tbsp. soy sauce, brown sugar, curry powder, ginger and 1 teaspoon chili paste. Bring to a boil over medium heat. Then add tofu, tomatoes, bell pepper, mushrooms, basil, greens, and green onion pieces. Cover and cook, stirring occasionally, for 5 minutes more or until veggies are tender. Adjust seasonings with soy sauce, chile paste, and salt. Garnish with reserved chopped green onion. Serve immediately.

Very good served over brown rice. I use organic Basmati rice (nothing smells sooo good!) by Lundberg Farms. Served with whole grain bread, a green salad, and fresh fruit completes the meal.

Makes 4- 6 generous servings.