Side Pannel
Thai Tofu-And-Winter Squash Stew
Thai Tofu-And-Winter Squash Stew
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 2 tb Roasted peanut oil OR
- -vegetable oil; divided
- 2 c Thinly sliced leeks
- 1 tb Minced peeled fresh ginger
- 3/4 ts Finely chopped seeded
- -serrano chile; up to 1 1/2
- 2 Cloves garlic; minced
- 3 tb Less sodium
- -mushroom-flavored soy
- -sauce; OR low-sodium soy
- -sauce
- 1 tb Curry powder
- 1 ts Brown sugar
- 3 c Water
- 2 c Cubed peeled butternut
- -squash; (1 lb)
- 1/2 ts Salt
- 1 cn Light coconut milk; (14 oz)
- 1 pk Reduced-fat firm tofu;
- -drained, cut into 1/2"
- -cubes
- 1 tb Fresh lime juice
- 5 c Hot cooked basmati rice
- 1/4 c Finely chopped dry-roasted
- -peanuts
- 1/4 c 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: 1 1/4 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
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: 1 1/4 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
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