Coconut Curried Tofu and Spinach Recipe
The slow cooker has most definitely made a comeback over the past few years, and it isn’t only for soups and stews. This recipe is from Fitness Magazine, February 2013 edition, and is a delicious option to take out or stir fry dinners. Most of the ingredients are mixed together ahead of time and slow cooked for about 4 hours on low. The spinach and coconut milk are added about 15 minutes before serving. Here is a link to Fitness magazine’s recipe, or you can follow the one below which I copied and added a few notes: Coconut Curried Tofu and Spinach.
Coconut Curried Tofu and Spinach
INGREDIENTS
- 2 Tablespoons of cornstarch
- 1 Cup of low sodium vegetable broth
- ¼ Cup of organic natural peanut butter
- 1 Teaspoon of red curry paste
- 2 Tablespoons of brown sugar (I substitute this with honey)
- 2 Tablespoons of reduced sodium soy sauce (I use reduced sodium Tamari Sauce)
- 2 Tablespoons of minced ginger
- 4 Garlic cloves minced
- 1 Red bell pepper diced
- 1- 14 ounce package of firm or extra firm tofu cut into 1 inch cubes
- 6 Ounces shitake mushrooms sliced
- 1 Cup light coconut milk
- 1 Tablespoon freshly squeezed lime juice
- 6 Cups baby spinach
- ¾ Cups instant brown rice (I used short grain brown rice)
INSTRUCTIONS
Coat the inside of a slow cooker with olive oil. Combine corn starch and broth in cooker until cornstarch is dissolved; stir in peanut butter, curry paste, honey (or sugar), tamari or soy sauce, ginger and garlic.
Add bell pepper, tofu and mushrooms and toss gently – cook on low for 4 hours
Stir in coconut milk, lime juice and spinach. Turn slow cooker to high and cook for 15 minutes more.
Cook rice according to package directions – serve over rice
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http://simpleandsavory.com/coconut-curried-tofu-and-spinach/