Indonesian tofu stew with spring vegetables
100%
1
Nutrition balance score
Great
Glycemic Index
23
Low
Nutrition per recipe
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 medium sized lime

1.5 Tbspcanola oil
divided

350gfirm tofu
or extra firm, diced into cubes

1onion
large, diced

2cloves garlic
minced

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

1red bell pepper
diced

1zucchini
medium, diced

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)
Notes
1 liked
0 disliked
Bland
Easy
Makes leftovers
Special occasion