| 12 | oz | Tofu Mori-nu lite firm; drained, sliced and griddle-seared, cut into chunks |
| | Vegetable cooking spray |
| 6 | | Dried shiitake mushrooms; softened in hot water, drained and sliced |
| 8 | | Thin scallions; trimmed and diagonally sliced into 2-inch pieces |
| 1 | c | Light coconut milk |
| 1 | tb | Tamari soy sauce |
| 1 | ts | Light brown sugar; or less |
| 1/2 | ts | Mild curry powder; yellow; as for Korma |
| 1/4 | ts | Hot curry powder; red; or Madras |
| 1/2 | ts | Minced fresh ginger root; or more |
| 1 | ts | Chile paste with garlic |
| 3/4 | c | Crushed tomatoes with puree; low salt; low salt |
| 1/3 | | Bell pepper; orange or yellow; cut into 2" strips, or 3/4-cups pepper strips; multi-colored |
| 8 | sm | Basil leaves; chiffonade |
| 1/2 | c | Water |
| 1/2 | ts | Vegetarian bouillon base |
| 1 1/2 | c | Torn spinach leaves; approximately |
| 1/3 | c | Shredded cabbage; such as napa or savoy |
