swanlogo2.jpg (2420 bytes)Coconut Curry Tofu Stew


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Sent in by Cathy Rinehart

  • 2 bunches green onions, wash and trim off root end
  • 1-14 ounce can light coconut milk
  • 3-4 Tbsp soy or tamari sauce (reduced sodium)
  • 1/2 Tbsp. brown sugar
  • 1-1/2 teaspoon curry powder
  • 1 teaspoon minced fresh ginger
  • 1-2 teaspoons chili paste with garlic (find with Thai foods in the grocery store)
  • 1 lb. firm or extra-firm tofu (drain water and cut into 3/4 inch cubes)
  • 4 ripe plum tomatoes (may use canned), cut into pieces
  • 1 yellow bell pepper, thinly sliced
  • 1/4 pound fresh mushrooms (I use shiitake) - cut off stems and slice thickly
  • 1/4 cup fresh basil leaves, coarsely chopped (find in the produce section of the grocery store or your garden during the growing season)
  • 4 cups coarsely chopped greens of your choice (kale, collards, swiss chard, bok choy or spinach)
  • salt to taste (I don't use any)

Directions:

  • Cut white and green part of onions into 2 inch diagonal pieces. Finely chop some of the green stems for garnish and reserve.
  • In a Dutch oven or large kettle, combine coconut milk, 3 Tbsp. soy sauce, brown sugar, curry powder, ginger and 1 teaspoon chili paste. Bring to a boil over medium heat.
  • Then add tofu, tomatoes, bell pepper, mushrooms, basil, greens, and green onion pieces.
  • Cover and cook, stirring occasionally, for 5 minutes more or until veggies are tender.
  • Adjust seasonings with soy sauce, chile paste, and salt.
  • Garnish with reserved chopped green onion.
  • Serve immediately.

Very good served over brown rice. I use organic Basmati rice (nothing smells sooo good!) by Lundberg Farms. Served with whole grain bread, a green salad, and fresh fruit completes the meal.

Yield:  Makes 4- 6 generous servings.

 


In my book, I have included the names of several dozen cookbooks which feature recipes that are compatible with (or that can be modified to fit) the ultra-healthy diet I follow, including some resources which are free.

I am also collecting recipes to include in a future edition of my book as well as to be featured on "Menus and recipes".   I have asked readers to send me any recipes that they have found to be great-tasting and easy to prepare, and that emphasize the nutritional guidelines which are outlined in my book.  I will also consider taking people's favorite "normal" recipes and posting versions which are modified for maximal cancer prevention.

If you have a recipe you wish to submit for possible inclusion in either my book or on this web page, please send it to me.  If the recipe is from a cookbook or other printed source, please include the name, author, and publisher of the source so that I can ask for permission to reprint the recipe.  If it is a recipe you created, or a family favorite, please indicate that, also.

Mail recipes to me at:

Contact Information:
Phone/Fax: 734/996-9260

P.O. Box 130221, Ann Arbor, MI  48113

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