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"The belly rules the mind."--Spanish Proverb

Thai Tofu and Winter Squash Stew Recipe

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This recipe for Thai Tofu and Winter Squash Stew is from Kathy's Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tblsp veg oil or peanut oil
2 cups thinly sliced leeks, about 3
1 T minced, peeled fresh ginger
3/4 - 1 1/2 tsp finely chopped serrano chile
2 garlic cloves, minced
3 T soy sauce 1 T curry powder, 1 tsp brown sugar
3 cups water, 2 cups cubed, peeled butternut squash, 1 can (14oz) coconut milk, 1 pkg tofu drained, cut into 1/2 in cubes, 1 T lime juice, 5 Cups hot cooked basmati rice, 1/4 cup chopped peanuts
1/4 cup chopped cilantro
Directions:
Directions:
Heat oil in dutch oven over med-high heat, add leeks, saute 3 min. Add ginger, serrano and galic, saute 1 min. Stir in soy sauce, chili and sugar. Add water, squash, salt and coconut milk. Bring to boil, reduce, simmer 15 min.
Heat oil in skillet, med-high heat add tofu, saute 12 min or until golden brown. Add tofu and juice to squash mixture. Serve over rice, sprinkle with peanuts and cilantro.
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is a delicious winter tofu dish.

 

 

 

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