Thai Tofu-and-Winter Squash Stew Recipe

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Thai Tofu-and-Winter Squash Stew
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Ingredients:

Directions:

  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 oil in a large nonstick skillet over medium-high heat. Add tofu; sauté 12 minutes or until golden brown, stirring occasionally. Add tofu and juice to squash mixture. Serve over rice; sprinkle evenly with peanuts and cilantro.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 577.62 Kcal (2418 kJ)
Calories from fat 86.21 Kcal
% Daily Value*
Total Fat 9.58g 15%
Sodium 251.54mg 10%
Potassium 588.54mg 13%
Total Carbs 116.12g 39%
Sugars 4.61g 18%
Dietary Fiber 6.59g 26%
Protein 11.75g 24%
Vitamin C 29.7mg 50%
Vitamin A 0.9mg 30%
Iron 97.3mg 541%
Calcium 108.3mg 11%
Amount Per 100 g
Calories 105.83 Kcal (443 kJ)
Calories from fat 15.8 Kcal
% Daily Value*
Total Fat 1.76g 15%
Sodium 46.09mg 10%
Potassium 107.83mg 13%
Total Carbs 21.28g 39%
Sugars 0.84g 18%
Dietary Fiber 1.21g 26%
Protein 2.15g 24%
Vitamin C 5.4mg 50%
Vitamin A 0.2mg 30%
Iron 17.8mg 541%
Calcium 19.8mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.6
    Points
  • 16
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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