Thai Tofu Stew

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Thai Tofu Stew

6 servings—Egg- & dairy-free

 

 

14-oz. can lite coconut milk

1 cup water or vegetable broth

1 lb. extra-firm tofu, drained and diced

2 Tbs. fresh ginger, minced

6 cloves garlic, minced

6 scallions (white and light green parts), chopped

1/4 tsp. red pepper flakes

5 oz. shiitake mushrooms, stemmed and diced (2 cups)

2 medium carrots, thinly sliced (1 cup)

1 cup peeled and diced butternut squash

4 cups slivered bok choy

1/2 cup chopped fresh cilantro

1. 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.

 

2. 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.

 

3. Add bok choy to pot and stir just until it begins

to wilt, about 45 to 50 seconds. Add cilantro.

 

4. Pour remaining coconut mixture over cooked

vegetables and stir gently to combine and distribute

tofu evenly. Serve hot.

 

PER serving: 181 CAL; 8 G PROT; 10 G TOTAL FAT (2 SAT.

FAT); 21 G CARB.; 0 MG CHOL; 473 MG SOD.; 3 G FIBER

 

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