THAI STEAMED GREEN GARDEN WITH COCONUT-PEANUT SAUCE

Thai Steamed Green Garden with Coconut-Peanut Sauce image

Yield 4 to 6 servings

Number Of Ingredients 10

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1 recipe Coconut-Peanut Sauce or Salad Dressing (page 215)
2 large broccoli crowns, cut into bite-size florets
8 ounces slender green beans (see Note), cut in half
2 stalks lemongrass, cut in half, optional
1 medium zucchini, halved lengthwise and sliced
1 red or orange bell pepper, cut into narrow strips
2 scallions, cut into 1-inch lengths
Two 8-ounce packages White Wave Thai-flavored baked tofu, cut into narrow strips
Salt to taste
Hot cooked rice

Steps:

Prepare the sauce according to the recipe. Leave it at room temperature or heat until just warm if desired; set aside until needed.
In a wide skillet or stir-fry pan, combine the broccoli florets and green beans with just enough water to keep the bottom of the pan moist.
If using the lemongrass, bruise each section by creating long slits with a sharp knife. Lay them over the vegetables in the pan. Cover and steam until the broccoli and beans are just beginning to turn bright green, 5 to 7 minutes.
Add the zucchini, bell pepper, scallions, and tofu. Give the mixture a good stir, cover, and continue to steam until the vegetables are all tender-crisp, another 2 to 3 minutes. Season lightly with salt.
Serve at once with or over hot cooked rice. Pass the sauce in a spouted cup so everyone can use as much as they like.
This one-dish meal can be finished without much further ado. When I'm in a rush, I like this with rice-stick noodles; with a little more time to spare, it's delicious with brown basmati or forbidden black rice (a medium-size, nutty variety that's actually more purple than black). Either way, complete the meal with a platter of yellow cherry or grape tomatoes, chunks of mango and/or canned or fresh pineapple, and baby corn.
Calories: 440
Total Fat: 23g
Protein: 25g
Carbohydrates: 35g
Fiber: 23g
Sodium: 880mg