Thai Tofu Stew

Recipe Ingredients

1		Lite coconut milk - (14 oz)
1 cup	237ml	Water or vegetable broth
1 lb	454g / 16oz	Extra-firm tofu - drained, diced
2 tablespoons	30ml	Minced fresh ginger
6		Garlic cloves - minced
6		Scallions, white and light green parts - chopped
1/4 teaspoon	1.3ml	Red pepper flakes
5 oz	142g	Shiitake mushrooms - stemmed, diced
2 oz	56g	Carrots - thinly sliced (medium)
1 cup	198g / 7oz	Diced peeled butternut squash
4 cups	948ml	Slivered bok choy
1/2 cup	8g / 0.3oz	Chopped fresh cilantro

Recipe Instructions

In large saucepan, combine coconut milk, water or broth, tofu, half the ginger, half the garlic, half the scallions, and salt and pepper flakes. Bring to a boil, reduce heat to low and simmer 20 minutes. Turn off heat.

Transfer 1 1/2 cups coconut milk mixture to large pot. Add mushrooms, carrots, squash, remaining ginger, garlic and scallions. Cover and simmer over medium heat until vegetables are just tender, about 5 minutes.

Add bok choy to pot and stir just until it begins to wilt, about 45 to 50 seconds. Add cilantro.

Pour remaining coconut mixture over cooked vegetables and stir gently to combine and distribute tofu evenly. Serve hot.

This recipe yields 6 servings.

Per Serving: 181 Cal; 8g Prot; 10g Total Fat (2 Sat. Fat); 21g Carb.; 0mg Chol; 473mg Sod.; 3g Fiber.

Source:
Vegetarian Times, December 2000

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.