Thai Tofu And Winter Squash Stew

Name: Thai Tofu And Winter Squash Stew
Yield: 5.0
Ingredients: 2.0 tablespoon Roasted Peanut Oil Or Vegetable Oil; 2.0 cup Leeks; 1.0 tablespoon Fresh Ginger; 0.75 teaspoon Serrano Chile Finely Chopped Seeded; 2.0 clove Garlic; 3.0 tablespoon Less Sodium Mushroom Flavored Soy Sauce Or Low Sodium Soy Sauce; 1.0 tablespoon Curry Powder; 1.0 teaspoon Brown Sugar; 3.0 cup Water; 2.0 cup Butternut Squash Cubed Peeled; 0.5 teaspoon Salt; 1.0 can Light Coconut Milk; 1.0 package Reduced Fat Firm Tofu Cubes; 1.0 tablespoon Fresh Lime Juice; 5.0 cup Hot Cooked Basmati Rice; 0.25 cup Finely Chopped Dry Roasted Peanuts; 0.25 cup Cilantro

Thai Tofu And Winter Squash Stew — a community recipe on Potlikkr.

🍽 Serves 5.0

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Ingredients

2.0 tbsp Roasted Peanut Oil Or Vegetable Oil
2.0 cup Leeks
1.0 tbsp Fresh Ginger
0.75 tsp Serrano Chile Finely Chopped Seeded

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Method (preview)

1
Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add leeks; saute 3
2
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.

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