Thai Tofu-and-Winter Squash Stew |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
|
This Thai stew, simmered in a spicy coconut-milk broth, is easy to make. Sautéeing the tofu in roasted-peanut oil until golden and crisp adds both flavor and texture. Ingredients:
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 |
3/4 to 1 1/2 teaspoons finely chopped seeded serrano chile |
2 garlic cloves, minced |
3 tablespoons less-sodium mushroom-flavored soy sauce (such as house of tsang) or low-sodium soy sauce |
1 tablespoon curry powder |
1 teaspoon brown sugar |
3 cups water |
2 cups (1/2-inch) cubed peeled butternut squash (about 1 pound) |
1/2 teaspoon salt |
1 (14-ounce) can light coconut milk |
1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes |
1 tablespoon fresh lime juice |
5 cups hot cooked basmati or other long-grain rice |
1/4 cup finely chopped unsalted, dry-roasted peanuts |
1/4 cup chopped fresh cilantro |
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.
|
|