This Can't Be Tofu!

[Guest guest]

Braised Late Summer Vegetables and Tofu

Silken Tofu in Spicy Red Coconut Sauce

 

 

* Exported from MasterCook Mac *

 

Silken Tofu in Spicy Red Coconut Sauce

 

Recipe By : This Can't Be Tofu! Deborah Madison, p80

Serving Size : 4 Preparation Time :0:00

Categories : Vegan Soyfoods

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dry basmati rice

- or 8 ounces Chinese egg noodles

2 packages firm silken tofu

- or 1 carton soft tofu

2 teaspoons roasted peanut oil

2 large garlic cloves -- minced

1 tablespoon finely chopped ginger

1 bunch scallions -- sliced into rounds

- including some of the firm greens

1 can coconut milk

2 tablespoons mushroom soy sauce

- or regular soy sauce

1 teaspoon Thai red curry paste -- to 2 tsp

- or more to taste

4 large basil leaves -- slivered

 

First, begin the rice or put up the water for the pasta. Dice the

tofu into small cubes, about 1/3 inch across.

 

Heat the oil in a wide, nonstick skillet. Add the garlic, ginger and

scallions, and stir-fry for 1 minute.

 

Add the coconut milk and soy sauce, then stir in the curry paste,

adding more to taste if you like it really hot. Add the tofu and

simmer until heated through.

 

Spoon over the cooked rice or noodles and garnish with the basil leaves.

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 143 Calories; 14g Fat (84%

calories from fat); 2g Protein; 4g Carbohydrate; 0mg Cholesterol;

10mg Sodium

Food Exchanges: 3 Fat

 

NOTES : This couldn't be quicker to assemble, so be sure to have your

rice cooked or your pasta water boiling before you begin.For a

completely different visual effect, cut the tofu into large cubes or

triangles instead of into tiny cubes.

 

_____

 

 

* Exported from MasterCook Mac *

 

Braised Late Summer Vegetables and Tofu

 

Recipe By : This Can't Be Tofu! Deborah Madison, p81

Serving Size : 4 Preparation Time :0:00

Categories : Vegan Vegetables

Soyfoods Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 can coconut milk

- light or regular

1 teaspoon Thai red chili paste -- to 2 tbsp; to taste

1 1/2 tablespoons brown sugar

2 tablespoons soy sauce

- preferably mushroom soy

1 1/2 teaspoons curry powder

1 package firm tofu -- diced in large cubes

- or 2 boxes

1 bunch scallion -- sliced into large

- pieces on the diagonal

- include some of the greens

4 large shiitake mushrooms -- thickly sliced

- on an angle

4 roma tomatoes -- cut into sixths

1 golden or orange bell pepper -- thinly sliced

1/4 cup basil leaves -- torn into

- dime size pieces

salt

1 bunch spinach -- leaves only

- coarsely chopped and well washed

1 1/2 cups white or brown basmati rice

 

Empty the coconut milk into a wide saucepan, then fill the can

halfway with water, swish it around, add add it to the pan. Set over

medium heat and whisk in half the chili paste, sugar, soy sauce, and

curry powder. Taste and add more chili paste if you want it hotter.

Bring to a boil, then lower the heat and simmer for 5 minutes.

 

Add the tofu, vegetables, basil, and a pinch or two of salt. Stew

gently for 5 minutes, then add the spinach and cook until wilted and

bright green. Serve over the rice.

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 345 Calories; 23g Fat (55%

calories from fat); 19g Protein; 23g Carbohydrate; 0mg Cholesterol;

563mg Sodium

Food Exchanges: 2 Lean Meat; 2 Vegetable; 3 1/2 Fat; 1/2 Other Carbohydrates

 

NOTES : Late summer is an especially good time to make this

stew--there's still fresh basil (look for the Thai basil or opal

basil), good tomatoes, and the last of the bell peppers. Yet cool

weather makes this melange especially appealing. You can use the

aseptically packed silken tofu here or regular soft or firm tofu.

Serve over rice.

 

_____

[Guest guest]

is there a site for all these " tofu " recipes ? I need smoothie recipes for

the VitaMix. Thanks, Connie