Tofu Panang
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 med. Onion, raw 6 med. Yukon Gold Potatoes, cubed3 med. Carrots, raw, chopped.5 c. Portabella Mushrooms, sliced2 c. Tofu, firm1.5 cup Peas, frozen1 can Water chestnuts, sliced (.5 cup) 1 can Bamboo shoots, raw, sliced (.5 cup)1 cube Knorr Vegetable Bouillon2 c. Water1 2/3 c. Light Coconut milk, Taste of Thai 4 Tbsp Lemon juice2 Tbsp Bragg's Liquid Aminos (or soy sauce)2 Tbsp Brown Sugar, packed2 Tbsp Thai Chili Sauce2 Tbsp Spicy Brown Mustard1 Tbsp Sesame Oil2 Tbsp Jif Creamy Peanut Butter, reduced fat2 Tbsp Turmeric, ground2 Tbsp Garlic powder1 Tbsp Cumin seed, ground1 Tbsp Coriander seed, ground1 Tbsp Olive Oil
Mince half of the onion, rough chop the other half. Parboil potatoes and carrots, drain.
In a 4-quart cast-iron dutch oven, saute the minced half of onion in sesame oil over medium heat. Reduce heat to medium low. Add olive oil, tofu and mushrooms and let simmer, uncovered, for 12 minutes, stirring frequently.
Reduce heat to low. Add potatoes, carrots, rough-chopped half of onion, bamboo shoots, water chestnuts,
In separate pan, heat water and add boullion cube. To this, add the peanut butter, coconut milk, bragg's (or soy sauce), spices, chili sauce, brown sugar and lemon juice.
Add the liquid mix to the vegetable pot and stir. Let simmer for 15 minutes, covered. Add frozen peas, stir. Leaving pan on the burner, turn off heat, cover, and let sit for another 10-15 minutes before serving.
Number of Servings: 16
Recipe submitted by SparkPeople user SANOURRA.
In a 4-quart cast-iron dutch oven, saute the minced half of onion in sesame oil over medium heat. Reduce heat to medium low. Add olive oil, tofu and mushrooms and let simmer, uncovered, for 12 minutes, stirring frequently.
Reduce heat to low. Add potatoes, carrots, rough-chopped half of onion, bamboo shoots, water chestnuts,
In separate pan, heat water and add boullion cube. To this, add the peanut butter, coconut milk, bragg's (or soy sauce), spices, chili sauce, brown sugar and lemon juice.
Add the liquid mix to the vegetable pot and stir. Let simmer for 15 minutes, covered. Add frozen peas, stir. Leaving pan on the burner, turn off heat, cover, and let sit for another 10-15 minutes before serving.
Number of Servings: 16
Recipe submitted by SparkPeople user SANOURRA.
Nutritional Info Amount Per Serving
- Calories: 167.4
- Total Fat: 7.0 g
- Cholesterol: 0.0 mg
- Sodium: 151.5 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 3.7 g
- Protein: 8.9 g
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