Thai Tofu-And-Winter Squash Stew

More from this source
Cooking Light


Add a comment


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

You might also like

Beef Stew With Winter Vegetables
Wolfgang Puck
Quinoa With Moroccan Winter Squash And Carrot Stew
Butternut Squash And Chickpea Stew
Pamela Salzman
Mushroom And Lima Bean Stew
Whole Living
Seitan, Kale & Butternut Squash Stew
Oh My Veggies
Warm And Hardy Pumpkin Stew
Cristina Ferrare
Winter Squash Stew
Whole Foods Market
African Peanut Stew With Shrimp And Butternut S...
Feed Me Phoebe
Spicy Beef Chili With Butternut Squash And Blac...
Chicken And Butternut Squash Stew With Chickpeas
Big Girls Small Kitchen