Indonesian tofu stew with spring vegetables
With a light coconut lime flavour, this recipe features green beans, bell peppers and zucchini
100 cal
Serves 8
Prep time
0h 30m
Cook time
0h 35m
Total time
1h 5m
Ingredients
Directions
-
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. -
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. -
Step 3
To saucepan, add stock and coconut milk. Simmer, uncovered, for about 10 minutes until slightly thickened. -
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
