Butternut Stew With Tofu, Corn And Pine Nuts

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Ingredients

4 cups frozen Silver Queen or other sweet corn kernels, thawed

4 cups peeled and diced butternut squash

2 cloves garlic, minced

1 tsp. salt

1/2 tsp. white pepper

4 cups water

2 Tbs. chicken-flavored broth powder

4 Tbs. olive oil

1 lb. firm tofu, diced

1/4 cup all-purpose flour

1/2 cup pine nuts

2 scallions, minced, for garnish

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