Thai-Style Vegetable and Tofu Stew

This rich, tropical stew can be served year-round. Coconut combined with chili peppers and cilantro is a distinct flavorful blend. Serve with Basmati Rice.

SERVES: 4

INGREDIENTS:

THAI-STYLE STOCK

• 6 cups water
• 1 6-inch piece kombu seaweed (optional)
• 1 heaping tablespoon dried or fresh lemongrass root
• 2 hot chilies, dried
• 4 cloves garlic, crushed or minced
• 1 onion, sliced
• 1 carrot, peeled and sliced
• 1 teaspoon salt
• 4 bay leaves
• 1/2 tablespoon star anise
• 3 tomatoes, peeled and seeded
• 1  14’0unce can coconut milk (or 2 1/2 cups homemade Coconut Milk)
• 2 tablespoons barley malt (optional)

STEW VEGETABLES

• vegetable oil
• 1/2 pound tofu, cut into 1 1/2-inch squares
• 1 heaping cup cubed potatoes
• 1 heaping cup 1-inch cubed squash or carrots
• 1 heaping cup 1-inch cubed cabbage
• 1 sweet red or yellow pepper, julienned
• 2 tomatoes, quartered
• 1 bunch scallions, cut into 1- to 2-inch pieces
• 2 tablespoons chopped fresh basil (or 2 teaspoons dried basil)
• 2 tablespoons fresh mint (optional)
• 1 tablespoon tamari or soy sauce
• 2 cups loosely packed fresh spinach, cleaned thoroughly and destemmed
• 1 heaping cup pea pods, deveined
• lime juice to taste
• 1/2 cup coarsely chopped, roasted peanuts and chopped fresh cilantro for garnish

INSTRUCTIONS:

THAI-STYLE STOCK

1. Combine all ingredients except tomatoes, Coconut Milk, and barley malt in a saucepan.
2. Bring the Stock to a boil, then turn down the heat and simmer, covered, for 20 minutes. Strain, reserving liquid in a medium-large soup pot.
3. In a blender, combine the 3 tomatoes and Coconut Milk, and puree. Add this and the barley malt to the strained Stock.

STEW VEGETABLES

1. Lay cubed tofu on a well-oiled baking sheet. Turn to coat all sides with oil. Bake at 375° for 15 to 20 minutes.
2. Bring the Stock in the soup pot to a boil. Add the cubed potatoes and the squash or carrots. Simmer, covered, for 10 minutes. Add the cabbage and sweet pepper and continue to simmer another 10 minutes.
3. Add the baked tofu, tomatoes, scallions, basil, mint, and tamari or soy sauce. Re-cover and simmer 2 to 3 minutes.
4. At the last minute, add the spinach and pea pods and cook them for 30 seconds to 1 minute. Add lime juice to taste.
5. Serve immediately with Basmati Rice, using the roasted peanuts and fresh cilantro as garnish.