Spicy Tofu and Pea Stew

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* Exported from MasterCook *

 

Spicy Tofu and Pea Stew

 

Recipe By :Bharti Kirchner - The Bold Vegetarian

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 to 2 tablespoons canola oil or mustard oil

1/2 cup shallots -- made into a paste (see notes)

3 large garlic cloves -- forced through a garlic press

1 tablespoon grated ginger root

2 tablespoons canned vegetable broth, or more as needed

1 teaspoon seeded, minced jalapeno or other fresh

chile, or to taste

3/4 pound Roma tomatoes (about 6) -- unpeeled, seeded, and finely

chopped

2 teaspoons ground cumin

1/2 teaspoon salt

3/4 teaspoon sugar

1/2 teaspoon salt

ground red pepper to taste

1 14 oz carton firm tofu -- drained and rinsed

1/2 cup thawed frozen peas

2 tablespoons to 1/4 cup part-skim or low-fat ricotta cheese

chopped cilantro for garnish

 

Press water out of tofu by placing it between layers of kitchen towel or paper

towels on a cutting board and by resting a heavy weight, such as an iron

skillet, on top for 30 minutes. Remoive tofu and cut it into small cubes.

Set aside.

In hot oil in large skillet, saute shallot, garlic, and gingerroot until the

mixture is light brown in color, 2 to 3 minutes, stirring constantly. Lower

heat. Add broth and cook, covered, for 6 to 8 minutes to remove the raw taste

of these aromatics. Sprinkle in a little extra broth if the mixture sticks to

the bottom. Add jalapeno, tomatoes, cumin, sugar, salt, and red pepper. Bring

to a boil. Reduce heat and simmer, covered, until the mixture has formed a

thick sauce, 10 to 15 minutes.

Add tofu and peas. Simmer, covered, 5 minutes more to heat the mixture through.

Turn heat to very low. Add ricotta cheese. As soon as cheese has beenn

incorporated into the sauce, in 2 to 3 minutes, remove from heat. Adjust

seasoning and taste for hotness, adding a bit more red pepper if necessary.

Serve garnished with cilantro.

Yield: 2 entree or 4 side-dish servings

 

 

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Per serving: 204 Calories (kcal); 9g Total Fat; (37% calories from fat); 18g

Protein; 17g Carbohydrate; 0mg Cholesterol; 1091mg Sodium

Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat;

0 Other Carbohydrates

 

NOTES : For a richer dish, substitute butter or ghee for part of the oil.

Place shallot in a mini chopper or food processor and process to a smooth puree.

Or use a mortar and pestle. You can also process garlic and gingerroot along

with the shallot to a smooth paste instead of preparing them separately.

Because of its milder flavor, shallot blends better with the sauce, but onion

can be substituted.

For a special occasion, add 1 tablespoon half-and-half along with the cheese to

make the sauce creamier.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0