Yield: 4 servings
|1 medium||Head cauliflower (about 1 1/2 lb)|
|½ pounds||Green beans|
|1 \N||Large onion|
|1 medium||Red pepper|
|1 pack||(16-oz) firm tofu|
|1½ cup||Parboiled rice|
|3 tablespoons||Salad oil|
|1 tablespoon||Curry powder|
|2 teaspoons||All-purpose flour|
|2 teaspoons||Grated peeled gingerroot|
|1 can||(14 oz) vegetable broth|
ABOUT 50 MINUTES BEFORE SERVING- 1. Separate cauliflower into flowerets. Cut each green bean in half Slice carrots. Chop onion. Cut red pepper into ¼-inch strips. Drain and cut tofu into 1-inch cubes. 2. Prepare rice as label directs.
3. Meanwhile, in 5-quart Dutch or saucepot over high heat, in oven 1 inch boiling water, heat cauliflower and green beans to boiling.
Reduce heat to low; cover and simmer 4 minutes or until vegetables are tender-crisp; drain and remove to bowl.
4. Wipe Dutch oven dry. In same Dutch oven over medium-high heat, in hot salad oil, cook carrots, onion, and red pepper, stirring frequently, until vegetables are tender-crisp and begin to brown. Add curry powder, flour, ginger, and salt and cook, stirring, 1 minute.
Add vegetable broth, cauliflower, and green beans, stirring to coat vegetables. Add tofu; heat through.
5. To serve, spoon rice and vegetable mixture onto platter.
Each serving: About 575 calories, 19 g fat, 0 mg cholesterol, 1060 mg sodium.
Good Housekeeping/May'94/scanned & fixed by DP & GG