Indonesian tofu stew with spring vegetables

6 steps

Updated at: Tue, 19 Mar 2024 18:18:04 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories820.6 kcal (41%)

Total Fat51.1 g (73%)

Carbs50.5 g (19%)

Sugars22.6 g (25%)

Protein48.5 g (97%)

Sodium432.6 mg (22%)

Fiber16.2 g (58%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 Tbspginger

freshly grated, juice of one medium sized lime

1.5 Tbspcanola oil

divided

350gfirm tofu

or extra firm, diced into cubes

5mlground cumin

1 tspground coriander

¼ tspground cloves

1 cupsodium-reduced vegetable broth

or chicken

1 cuplight coconut milk

2 cupsgreen beans

cut in 2 inch, 5 cm pieces

2 Tbspfresh cilantro

Instructions

Step 1

In a bowl, marinate tofu with the ginger, lime juice and ½ Tbsp (7 mL) canola oil. Toss well to coat. Thiscan be done about 30 minutes ahead of time and up to overnight in the refrigerator.

Step 2

In a large saucepan, no lid required, heat remaining 1 Tbsp (15 mL) canola oil. Add onion and cook forabout 6 minutes or until softened and slightly browned. Add garlic, cumin and cloves and stir for 2minutes.

Step 3

To saucepan, add stock and coconut milk. Simmer, uncovered, for about 10 minutes until slightlythickened.

Step 4

Add green beans, bell pepper and zucchini and cook for about 10 minutes more or until vegetables aretender. Add marinated tofu and cook an additional 5 minutes. Garnish with cilantro. Serve oversteamed brown rice or quinoa, if desired.

Step 5

Notes

Step 6

Yield 8 servings Serving Size 1 cup (250 mL)