So Stew Me

This Indonesian Bean-Curd Stew from Vegetarian Planet has a great combination of flavors from the coconut milk to the lime juice and coriander. We used the vegetables the recipe calls for, but any veggie substitution would work. I think broccoli would soak up the sauce incredibly well, and I think Adam would like that better than the green beans anyway. We served this like a chili, but serving the stew over rice or quinoa would be a more filling option.


Indonesian Bean-Curd Stew (Vegetarian Planet, Didi Emmons)

2 Tbs. lime juice (from about 1 lime)
2 tsp. minced fresh ginger
1 tsp. salt, or more, to taste
8 oz. tofu, cut into 1/2-inch cubes
1 Tbs. canola or corn oil
2 cups chopped onions
1 large garlic clove, minced
1 tsp. ground coriander seeds
1/2 tsp. ground cumin seeds
1/4 tsp. ground cloves
1 cup coconut milk (you can freeze any left in the can for later use)
2 cups water or vegetable stock
3 small carrots, peeled and cut into 1/4-inch rounds
1/4 tsp. chile flakes
1 1/2 cups 1-inch-long pieces green beans
1 small zucchini, cut into 1/2-inch cubes
2 Tbs. chopped cilantro (optional)
fresh-ground black pepper to taste

1. Marinate the tofu: In a bowl, combine the lime juice, fresh ginger, and 1/2 tsp. salt. Stir, and add the chopped tofu. Leave the tofu in the marinade or 30 minutes, tossing it once or twice.
2. Heat the oil in a large skillet over medium heat. Add the onions, and saute them until they have softened, stirring frequently. Add the garlic, coriander, cumin, and cloves, and cook, stirring constantly, for 2 minutes. Add the coconut milk, water or stock, and 1/2 tsp. salt, and bring the stew to a simmer. Simmer it for 10 minutes, uncovered.
3. Add the carrots and chile flakes, and simmer the stew for 5 minutes. Then add the tofu and its marinade, the green beans, and the zucchini, and simmer the stew 8 minutes more.
4. Stir in the cilantro, if you're using it. Add salt and pepper to taste, and serve the stew.