repost: coconut curry tofu with rice and spinach

[Guest guest]

here i added butter buds to compensate for the lower fat ingredients.

 

 

* Exported from MasterCook *

 

Coconut Curry Tofu with Rice and Spinach

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories : KP Memorable Meal 2001

 

Amount Measure Ingredient -- Preparation Method

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

8 ounces firm tofu (not silken)

Wondra® Quick-mixing flour

1 tablespoon sesame oil cold pressed -- not toasted sesame

pinch freshly ground pepper

1/8 teaspoon granulated roasted garlic

1/4 cup chopped onion

pinch salt

3 tablespoons Coconut flavored curry sauce -- (Portuguese Sauce)

1 tablespoon tomato paste

1/4 teaspoon Hot curry powder -- may omit

1/2 teaspoon Butter buds® -- powder

1 tablespoon chopped fresh cilantro leaves

1 1/3 cups steamed rice

1 1/2 cups steamed spinach

 

1. Drain tofu and cut into 3/4-inch cubes. Pat dry with paper toweling. Dust

with Wondra; shake off excess.

 

2. Heat oil in wok or skillet. Add tofu and saute. Season with pepper and a

pinch or two of garlic. Brown on all sides. Remove from wok to drain on paper

towel.

 

3. Saute the onion in the wok; sprinkle onion with salt. Reduce heat and cook

onion until transparent and sweet. Stir in the curry sauce and tomato paste.

When it is just heated and aromatic, stir in water. Add curry powder (if using).

Stir to blend. Add tofu; reduce heat to lowest setting and simmer for 10.

Correct seasonings by adding salt, pepper and additional garlic if desired.

Simmer for 5 more minutes; add water when needed. Just before serving stir in

Butter Buds powder and fresh cilantro. To serve: in shallow pasta-style bowls,

arrange steamed rice across the center (along diameter), steamed spinach to one

side and tofu on the other side with the sauce pour on some of the rice and the

tofu. Offer coarse salt for the spinach.

 

Description:

" Tofu in a coconut curry sauce served with rice and spinach. "

 

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Per Serving (excluding unknown items): 368 Calories; 13g Fat (31.2% calories

from fat); 17g Protein; 48g Carbohydrate; 5g Dietary Fiber; trace Cholesterol;

298mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable;

2 Fat; 0 Other Carbohydrates.

 

NOTES : A flavorful tofu curry that is easy to prepare using Lee Kum Kee's

Portuguese Sauce. It's a vegetarian Coconut Flavored Curry Sauce. We like to the

extra punch from adding hot curry powder; you could try a pinch of garam masala

or omit the spice for a milder sauce. The Butter Buds substitutes for ghee.

Serve with basmati rice and spinach. Spinach is the perfect foil for contrast,

flavor and texture. (Product is pictured

http://home.lkk.com/product_details.asp?categoryid= & sauceid=18)

 

Nutr. Assoc. : 3287 0 1563 0 0 0 0 3028 0 492 0 0 2840 2846

 

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=^..^= PatH (Pat Hanneman)

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