Thai Tofu and Vegetable Stew

[Guest guest]

Thai Tofu and Vegetable Stew

 

1 (14 oz.) can lite coconut milk

1 tsp. Thai red chili paste -- or

more to taste

2 tbsp. soy sauce -- preferable mushroom flavor

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 (include some of the green) -- thinly

sliced

4 large shiitake mushrooms -- caps thickly sliced

1 (14 oz.) can

diced tomatoes -- drained

1/4 cup Thai basil or Italian basil --

chiffonade or cut with scissors

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.

 

Served with basmati

rice

 

I found on Internet, cyber food or something like that not sure.  I make it this

pass weekend.  Very good