Thai Tofu Recipe: Butternut Squash Tofu Stew

Ingredients

  • Fresh cilantro and/or basil leaves for garnish
  • ½ cup blanched toasted almonds (recipe below)
  • ½ lb firm tofu
  • ½ tsp salt
  • 1 can light coconut milk
  • ½ tsp ground fennel seed
  • ½ tsp turmeric
  • + 8 more ingredients
    • 1 tsp. ground coriander seed
    • ½ tsp ground cumin seed
    • 1 tsp sunflower oil
    • 2 thin slices raw ginger, peeled, or ½ - 1 tsp dried ginger, if you don't have fresh
    • 1 jalapeno pepper, seeded. If you don't have it, use 1/8 - ¼ tsp cayenne
    • 2 medium carrots
    • 2 stalks celery or 1 fennel bulb
    • 1 butternut squash, 2 - 3 lb

1. Boil 1 cup water. Add almonds and remove from heat, let stand for 2 minutes 2. Drain and rinse in cold water 3. Slip off the skins and spread out to dry 4. Heat 1 tsp oil in a heavy fry pan, and toast the almonds, stirring frequently 5. Or roast dry in the oven on low, 250 - 275 degrees, s...

View full recipe at SpringPad

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