September 2004 - Kristie's Thai Tofu Curry

[Kristie]

I got this recipe from the white wave baked tofu website (found in the vegetarian section of the grocery store).. it's pretty darn good! I prefer white rice.. brown rice is better with chinese food...Keep in mind that it'll be a spicy dish since most Thai dishes are spicy...

I substituted baby bella mushrooms for the green beans and some boiled potatoes (cut in cubes) for the squash since i'm not a big squash person.
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traditionally made with coconut milk. To reduce the calories and fat content, I replaced 1/2 of the coconut milk with Silk. The fat grams are drastically cut since 1 cup of coconut milk has 40 grams of fat and 1 cup of Silk Organic Unsweetened Soymilk has only 4 grams of fat! Fresh lemon grass can be found in most specialty grocery or natural food stores, but kaffir lime leaves, are usually only found in Thai markets. They are optional, but really add an authentic flavor. Serve this curry with steamed white or brown rice.

Ingredients:
Two 14-ounce cans coconut milk
1 stalk fresh lemon grass, available in specialty grocery stores and Asian markets
1 tablespoon plus 1 teaspoon green Thai curry paste, available in the Asian section of specialty grocers or natural food stores
1-teaspoon turmeric powder
4 teaspoons sugar
3 &1/2 cups Silk Organic Unsweetened Soymilk
3 cups of cubed and peeled butternut squash or Japanese pumpkin
One 10-ounce package uncut frozen green beans, preferably organic
One 8- ounce package White Wave Baked Tofu-Oriental Style, cut into 1î cubes
1/4 cup Braggs Liquid Aminos or light soy sauce
3 kaffir lime leaves, available in Thai markets
2 roma tomatoes cut into 6 wedges each

Instructions:
1. Cut the top off of the lemon grass and peel away 1 or 2 of the tough outer layers. Cut into 1&1/2 inch slices.

2. Heat 1/2 cup of the coconut milk in a heavy soup pot over medium high heat with the lemon grass, curry paste, turmeric and sugar. Simmer for 1-2 minutes, until fragrant.

3. Add the remaining coconut milk, 3 cups of Silk Soymilk (reserving 1/2 cup) and the squash. Simmer for 10 minutes or until the squash is tender. Add the green beans and tofu, bring back to a simmer and cook another 3-5 minutes until green beans are tender but still firm.

4. Right before serving add the remaining 1/2-cup of Silk, Braggs, kaffir lime leaves and roma tomato wedges and simmer until the tomatoes are hot, 1-2 minutes. If the sauce is too thick, thin with a little more Silk. If you want, take out the lemongrass slices before serving. Serve hot with steamed rice.

Serving Size: 6-8