Yield: 3 Servings
|12.00 ounce||Tofu mori-nu lite firm; drained, sliced and gridd|
|1.00||Vegetable cooking spray|
|6.00||Dried shiitake mushrooms; softened in hot water, dr|
|8.00||Thin scallions; trimmed and diagonally sl|
|1.00 cup||Light coconut milk|
|1.00 tablespoon||Tamari soy sauce|
|1.00 teaspoon||Light brown sugar; or less|
|½ teaspoon||Mild curry powder; yellow; as for korma|
|¼ teaspoon||Hot curry powder; red; or madras|
|½ teaspoon||Minced fresh ginger root; or more|
|1.00 teaspoon||Chile paste with garlic|
|¾ cup||Crushed tomatoes with puree; low salt; low salt|
|⅓||Bell pepper; orange or yellow; cut int|
|8.00 small||Basil leaves; chiffonade|
|½ teaspoon||Vegetarian bouillon base|
|1½ cup||Torn spinach leaves; approximately|
|⅓ cup||Shredded cabbage; such as napa or savoy|
Drain the tofu and press for at least 10 minutes. Slice the block into three ½-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 occassionally 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.
[PER SERVING: 156 cals, 5.7g fat (29% cff); 21g carbs, 10g protein, 434 mg sodium / MC]
TEST PANTRY: Sharwood's curries. Taste of Thai's Chile sauce with garlic; better than bouillon vegetable base; Taste of Thai's 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 kitpath@...
ORIGINAL: Omit the water and vegetarian bouillon; decrease tofu to 8-ounces; do not brown the tofu. Use bok choy or spinach; omit cabbage.
Recipe by: Eating Well (Oct 98): Deborah Madison / Modified* Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Oct 07, 1998, converted by MM_Buster v2.0l.