Thai tofu-and-winter squash stew
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Roasted peanut oil OR vegetable oil; divided |
| 2 | cups | Thinly sliced leeks |
| 1 | tablespoon | Minced peeled fresh ginger |
| ¾ | teaspoon | Finely chopped seeded serrano chile; up to 1 1/2 |
| 2 | Cloves garlic; minced | |
| 3 | tablespoons | Less sodium mushroom-flavored soy sauce; OR low-sodium soy sauce |
| 1 | tablespoon | Curry powder |
| 1 | teaspoon | Brown sugar |
| 3 | cups | Water |
| 2 | cups | Cubed peeled butternut squash; (1 lb) |
| ½ | teaspoon | Salt |
| 1 | can | Light coconut milk; (14 oz) |
| 1 | pack | Reduced-fat firm tofu; drained, cut into 1/2\" cubes |
| 1 | tablespoon | Fresh lime juice |
| 5 | cups | Hot cooked basmati rice |
| ¼ | cup | Finely chopped dry-roasted peanuts |
| ¼ | cup | Chopped fresh cilantro |
Directions
Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add leeks; saute 3 minutes. Add ginger, serrano, and garlic, and saute 1 minute. Stir in soy sauce, curry, and sugar. Add water, squash, salt, and coconut milk; bring to a boil. Reduce Preheat and simmer 15 minutes.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Add tofu; saute 12 minutes or until golden brown, stirring occasionally.
Add tofu and juice to squash mixture. Serve over rice; sprinkle evenly with peanuts and cilantro.
Serving size: 1¼ cups stew and 1 cup rice CALORIES: 476 (27% from fat); FAT: 14.5g; PROTEIN: 13.1g; CARB: 74.7g; FIBER: 3.9g; CHOL: 0mg; IRON: 4.5mg; SODIUM: 512mg; CALC: 138mg Recipe by: Cooking Light Magazine, January/February 1999, page 137 Posted to EAT-LF Digest by aml@... on Oct 18, 1999, converted by MM_Buster v2.0l.