Indonesian tofu stew with spring vegetables

With a light coconut lime flavour, this recipe features green beans, bell peppers and zucchini

Recipe and photo provided by CanolaInfo.org
100 cal Serves 8
Prep time 0h 30m
Cook time 0h 35m
Total time 1h 5m
Bowls of tofu cubes, cilantro, red pepper, zucchini and broth

Ingredients

Directions

  1. Step 1

    In a bowl, marinate tofu with the ginger, lime juice and 1/2 tbsp (7 mL) canola oil. Toss well to coat. This can be done about 30 minutes ahead of time and up to overnight in the refrigerator.

  2. Step 2

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

  3. Step 3

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

  4. Step 4

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

Nutritional information

Per serving (1 cup / 250 mL)

Calories
100
Protein
4 g
Sodium
25 mg
Potassium
83 mg
Total fat
7 g
Saturated fat
2 g
Cholesterol
0 mg
Carbohydrates
6 g
Fibre
1 g
Sugars
2 g
Added sugars
0 g

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