Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 medium | Head cauliflower (about 1 1/2 lb) |
| ½ pounds | Green beans |
| 3 mediums | Carrots |
| 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 teaspoon | Salt |
| 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