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Side One - Cut Out Below -
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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)
- 4
cups coarsely chopped greens (kale, collards, swiss
chard, bok choy or spinach)
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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, salt to taste.
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.
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