Cauliflower and tofu are ideal ingredients for this soup. The cauliflower soaks up the cooking liquid, and the tofu keeps the dish light, allowing the bold flavors in the liquid--predominantly the curry paste and lemongrass--to take center stage in this slow-cooker tofu stew.
Source: Everyday Slow Cooker
INGREDIENTS
· 1 (13.5 ounce) can light coconut milk
· 1 cup water
· 3 tablespoons red curry paste
· 3 garlic cloves, finely chopped (about 1 tablespoon)
· 2 teaspoons finely chopped lemongrass
· 10 ounces small cauliflower florets (about 2 1/2 cups)
· 3 small carrots, peeled and cut diagonally into 1/4-inch-thick slices (about 2 cups)
· 1 medium red onion, cut into 1/2-inch wedges and separated (about 1 1/2 cups)
· 1 medium zucchini, halved lengthwise and cut into 1/2-inch-thick slices (about 2 cups)
· 1 (14 ounce) package package extra-firm tofu, drained
· 1 tablespoon canola oil
· 1 tablespoon light brown sugar
· ¼ teaspoon kosher salt
· ¼ cup fresh cilantro leaves
· 2 tablespoons chopped roasted unsalted peanuts
DIRECTIONS
Step 1
Stir together the coconut milk, water, red curry paste, garlic, and lemongrass in a 5- to 6-quart slow cooker until smooth. Stir in the cauliflower, carrots, and onions. Cover and cook on LOW until the vegetables are tender, about 4 hours. Add the zucchini to the slow cooker; cover and cook until the zucchini is tender, about 15 minutes.
Step 2
Meanwhile, cut the tofu into 1-inch cubes; pat the cubes dry with a paper towel. Heat the oil in a large skillet over medium-high. Add the tofu to the skillet, and cook until deep brown on all sides, 8 to 10 minutes, turning often to brown all sides evenly. Gently stir the tofu, brown sugar, and salt into the slow cooker. Ladle the stew into bowls; top with the cilantro and peanuts.
NUTRITIONAL FACTS
Serving Size: 1 1/2 Cups
Per Serving:
243 calories; 14 g total fat; 5 g saturated fat; 325 mg sodium. 20 g carbohydrates; 4 g fiber; 9 g sugar; 12 g protein; 3 g added sugar
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