Thai Tofu-and-Winter Squash Stew

Ingredients

  • ¾ to 1 ½ teaspoons finely chopped seeded serrano chile
  • 2 tablespoons roasted-peanut oil (such as Loriva) or vegetable oil, divided
  • 2 cups thinly sliced leeks (about 3 small)
  • 1 tablespoon minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 tablespoon curry powder
  • 1 teaspoon brown sugar
  • + 9 more ingredients
    • 2 cups (½-inch) cubed peeled butternut squash (about 1 pound)
    • ½ teaspoon salt
    • 3 cups water
    • 1 (14-ounce) can light coconut milk
    • 1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into ½-inch cubes
    • 1 tablespoon fresh lime juice
    • 5 cups hot cooked basmati or other long-grain rice
    • ¼ cup finely chopped unsalted, dry-roasted peanuts
    • ¼ cup chopped fresh cilantro

1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add leeks; sauté 3 minutes. Add ginger, serrano, and garlic, and sauté 1 minute. Stir in soy sauce, curry, and sugar. Add water, squash, salt, and coconut milk; bring to a boil. Reduce heat; simmer 15 minutes. 2. Heat 1 tablespoon o...

View full recipe at SpringPad

Comments


Best Wine Deals

See More Deals »






Snooth Media Network