• Prep Time:
  • Cooking Time:
  • Serves: 5 servings

Thai Tofu-And-Winter Squash Stew

  • Recipe Submitted by on

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


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

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