Thai Tofu-and-Winter Squash Stew

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.


5 servings (serving size: 1 1/4 cups stew and 1 cup rice)

Recipe from

Cooking Light

Nutritional Information

Calories 476
Caloriesfromfat 27 %
Fat 14.5 g
Satfat 5.8 g
Monofat 3.6 g
Polyfat 4.3 g
Protein 13.1 g
Carbohydrate 74.7 g
Fiber 3.9 g
Cholesterol 0.0 mg
Iron 4.5 mg
Sodium 512 mg
Calcium 138 mg


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


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.

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.