Thai-Style Vegetable Stew
The Thai influence here is in the form of chopped fresh mint and basil. If you have the time, drains the tofu on paper towels for awhile to firm it up before adding to the stew. A really good accompaniment to this would be jasmine rice flavored with 1/4 teaspoon of coconut extract in the cooking water.
  • 2 teaspoons olive oil
  • 4 scallions, thinly sliced
  • 2 tablespoons minced fresh ginger
  • 1 pound cremini mushrooms, thickly sliced
  • 1 can (14-1/2 ounces) no-salt-added stewed tomatoes
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt
  • 1 teaspoon light brown sugar
  • 1 cup frozen peas
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/3 cup chopped fresh mint
  • 1/3 cup chopped fresh basil
  • 8 ounces extra-firm tofu, cut into 1-inch cubes

1. In a large nonstick skillet, heat the oil over medium heat. Add the scallions and ginger, and cook, stirring frequently, until the scallions are softened, about 2 minutes.

2. Add the mushrooms and cook, stirring occasionally, until the mushrooms are almost tender, about 4 minutes.

3. Stir in the stewed tomatoes, lime juice, brown sugar, and salt, and bring to a boil. Add the peas, water chestnuts, mint, and basil, and simmer gently for 3 minutes to blend the flavors.

4. Stir in the tofu and simmer just until it is warmed through, about 3 minutes.

Nutritional Information
Per serving: 225 calories, 7.8g total fat (0.9g saturated), 0mg cholesterol, 9g dietary fiber (0.9g soluble), 28g carbohydrate, 15g protein, 369mg sodium.
Good source of: calcium, fiber, iron, niacin, potassium, riboflavin, selenium, thiamin.

Date Published: 09/19/2005 > Printer-friendly Version

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