Curried Yam, Tofu & Broccoli

We received our box of fruits and vegetables from Green Buffalo today and I was thrilled with the contents. I ended up using several ingredients from today’s delivery: the Napa cabbage, broccoli, one yam, and one of the two bunches of cilantro

I served this over the steamed Napa cabbage, which I recommend trying, or you can serve it over rice.

INGREDIENTS:
2 Tbs curry powder
2 Tbs fresh ginger, minced
2 tsp garlic, minced
2 tsp olive oil
1 medium yam, diced (about 1-3/4 C)
1 12-oz pkg. extra firm tofu, drained and pressed and cut into small rectangles
1 can light coconut milk
1-1/2 C vegetable broth
1 head of broccoli florets
1 C fresh cilantro, chopped
4 green onions, sliced
1 Napa cabbage, torn
1/2 C peanuts

DIRECTIONS:
In a large skillet, heat the olive oil, curry powder, ginger, and garlic. Cook a few minutes, or until it forms a paste. Add the yam and cook over low to medium heat for about 15 minutes, or until the they begin to soften.

Add the tofu and saute another 10 minutes.

Add the broth and coconut milk and bring to a low simmer. If the sauce doesn’t thicken within 10 minutes, combine 2 tablespoons of arrowroot and about 1 tablespoon of water and then stir it into the mixture. It ought to thicken up in minutes. Add the broccoli, reduce the heat to low and cover for 5-10 minutes.

Meanwhile, steam the Napa cabbage for about 5-8 minutes; season with salt and pepper. Stir in the green onions and cilantro into the tofu mixture.

Serve over the steamed greens and top with some peanuts. Enjoy!

Curried Yam, Tofu & Broccoli

 

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I served this over the steamed Napa cabbage, which I recommend trying, or you can serve it over rice.

Author: Epicurean Vegan

Ingredients

• 2 Tbs curry powder
• 2 Tbs fresh ginger, minced
• 2 tsp garlic, minced
• 2 tsp olive oil
• 1 medium yam, diced (about 1-3/4 C)
• 1 12-oz pkg. extra firm tofu, drained and pressed and cut into small rectangles
• 1 can light coconut milk
• 1-1/2 C vegetable broth
• 1 head of broccoli florets
• 1 C fresh cilantro, chopped
• 4 green onions, sliced
• 1 Napa cabbage, torn
• ½ C peanuts

Directions

1. In a large skillet, heat the olive oil, curry powder, ginger, and garlic. Cook a few minutes, or until it forms a paste. Add the yam and cook over low to medium heat for about 15 minutes, or until the they begin to soften.
2. Add the tofu and saute another 10 minutes.
3. Add the broth and coconut milk and bring to a low simmer. If the sauce doesn't thicken within 10 minutes, combine 2 tablespoons of arrowroot and about 1 tablespoon of water and then stir it into the mixture. It ought to thicken up in minutes. Add the broccoli, reduce the heat to low and cover for 5-10 minutes.
4. Meanwhile, steam the Napa cabbage for about 5-8 minutes; season with salt and pepper. Stir in the green onions and cilantro into the tofu mixture.
5. Serve over the steamed greens and top with some peanuts. Enjoy!

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