Thai Tofu and Vegetable Curry
In this stew, pineapple juice replaces much of the coconut milk that would traditionally be used, a switch that lowers the fat content considerably. Though the list of ingredients may seem long, if you already have baked tofu on hand, you can throw this dish together fairly quickly. Using frozen cauliflower and green beans makes it even easier!
- 1 cup chopped onions
- 2 cups diced eggplant (1-inch cubes)
- 1 pound baked tofu
- 1/2-2 tbsp. Thai curry paste (depending on desired spiciness)
- 11/2 cups unsweetened pineapple juice
- 1/2 cup lite coconut milk
- 1/2 cup water
- 1/2 teaspoon salt
- 2 cups small cauliflower florets
- 1 cup cut green beans (11/2-inch pieces)
- 1 cup chopped red bell peppers
- 1 tomato, diced
- 1 tbsp. soy sauce
- 3 tbsp. fresh lime or lemon juice
- 2 tablespoons chopped fresh cilantro or basil
- cooked rice
- a few fresh basil or cilantro sprigs
- chopped peanuts (optional)
In a covered non-stick soup pot, sauté the onions for about 5 minutes, adding water as necessary to prevent sticking. Stir in the eggplant and curry paste. Add the pineapple juice, coconut milk, water, and salt. Bring to a boil, and then add the cauliflower and green beans and cook for another 5 minutes. Stir in the baked tofu, peppers, tomatoes, soy sauce, lime or lemon juice, and cilantro or basil. Simmer until the vegetables are tender, about 10 minutes.
Serve on rice with a few fresh herb sprigs and, if desired, some chopped peanuts.
Recipe by Susan Voisin, based on a recipe in Moosewood Low-Fat Favorites
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