"Meatless Monday" Recipe of the Week – INDONESIAN TOFU AND VEGETABLE STEW

ohiocook

Aug 7

This week's "Meatless Monday" Recipe of the Week is a recipe for an INDONESIAN TOFU AND VEGETABLE STEW. Tofu, Lime, Onion, Vegetables, and Spices make up this delicious and healthy dish! So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2023! https://diabeticgourmet.com/

INDONESIAN TOFU AND VEGETABLE STEW
With a light coconut lime flavor, this recipe features green beans, bell peppers and zucchini. If you have other fresh veggies on hand, then you can add them as well. Recipe for Indonesian Tofu and Vegetable Stew from our Main Dishes recipe section.

Ingredients

1 Tbsp freshly grated ginger (15 mL)
Juice of one medium sized lime
1 1/2 Tbsp canola oil, divided (20 mL)
1 (12 oz / 350 85 g) block of firm or extra firm tofu, diced into cubes
1 large onion, diced
2 cloves garlic, minced
1 tsp ground cumin (5 mL)
1 tsp ground coriander (5 mL)
1/4 tsp ground cloves (1 mL)
1 cup sodium-reduced vegetable or chicken broth (250 mL)
1 cup light coconut milk (250 mL)
2 cups green beans, cut in 2 inch (5 cm) pieces (500 mL)
1 red bell pepper, diced
1 medium zucchini, diced
2 Tbsp fresh cilantro (30 mL)

Directions

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 – 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 – To saucepan, add stock and coconut milk. Simmer, uncovered, for about 10 minutes until slightly thickened.
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.
NOTES:
With a light coconut lime flavor, this recipe features green beans, bell peppers and zucchini. If you have other fresh veggies on hand, then you can add them as well.

Recipe Yield: Yield: 8 servings. Serving Size: 1 cup (250 mL)

NUTRITIONAL INFORMATION PER SERVING:
Calories: 120
Fat: 8 grams
Saturated Fat: 2 grams
Fiber: 3 grams
Sodium: 290 milligrams
Protein: 5 grams
Carbohydrates: 8 grams
https://diabeticgourmet.com/diabetic-recipes/indonesian-tofu-and-vegetable-stew