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.

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