Dinner the Other Night - Thai-Flavored Stew

[Guest guest]

I made this the other night and I think I forgot to post

it. If I did post it, disregard. If not, enjoy. It is a

thai-inspired Tofu & Vegetable Stew. It was very good. DH

loved it.

 

* Exported from MasterCook *

 

Thai-Flavored Tofu & Vegetable Stew

 

Recipe By : RisaG

Serving Size : 4 Preparation Time :0:00

Categories : Chilis & Stews Greens

Mushrooms Soy

 

Amount Measure Ingredient -- Preparation Method

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

1 14 oz can lite coconut milk

1 tsp thai red chili paste -- or more

to taste

2 tbsp soy sauce -- prefer mushroom flav

1 1/2 tbsp brown sugar

1 1/2 tsp curry powder

1 16 oz pkg firm tofu -- drained/cut 1 " cubes

1 bunch scallions (inc. some of the

green) -- thinly sliced

4 lg shiitake mushrooms -- caps

thickly sliced

1 14 oz can diced tomatoes -- drained

1/4 cup thai basil or Italian basil --

chiffonade

1 6 oz pkg baby spinach -- coarsely chopped

 

Pour coconut milk into large saucepan. Pour in 7 oz

water, from can, to get out the rest of the coconut milk.

Set over medium heat and whisk in 1 tsp curry paste, soy

sauce, sugar and curry powder. Add more curry paste if

you wish, for hotter flavor. Bring to a boil, reduce heat

to medium-low and simmer for a few minutes.

 

Meanwhile, heat a nonstick skillet over medium heat. Dry

off tofu cubes. Pour 1 tsp vegetable oil in skillet and

add tofu. Cook until browned on all sides. Add mushrooms.

Cook until mushrooms are a bit dry. Set aside.

 

When coconut milk is simmering, add the tofu mixture. Add

scallions, tomatoes and 1/2 the basil. Season to taste

with salt. Mix well. Increase heat to medium-high and

cook 5 minutes.

 

Add spinach and cook until wilted and bright green, about

1 minute. Serve hot.

 

Nutritional information

 

Per serving: 181 calories, 9g protein, 9g total fat (2g

sat fat), 22g carbo, 0 chol, 458mg sodium, 4g fiber.

 

Served with basmati rice

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RisaG