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.

Yield: 5 servings (serving size: 1 1/4 cups stew and 1 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 476
  • Calories from fat: 27%
  • Fat: 14.5g
  • Saturated fat: 5.8g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 4.3g
  • Protein: 13.1g
  • Carbohydrate: 74.7g
  • Fiber: 3.9g
  • Cholesterol: 0.0mg
  • Iron: 4.5mg
  • Sodium: 512mg
  • Calcium: 138mg

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

Preparation

  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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