Thai Tofu Recipe: Butternut Squash Tofu Stew
This is soup is a meal to itself.
Nutrition Data Per 352 g Serving: 406 Cal, 30g Carbs, 30g Fat, 241mg Sodium, 7g Fiber, 12g Protein, high Saturated Fat, low Cholesterol, good source Vit C, Vit A, Manganese. Estimated glycemic load 10
•2 stalks celery or 1 fennel bulb
•2 medium carrots
•1 jalapeno pepper, seeded. If you don't have it, use 1/8 - 1/4 tsp cayenne or dried Jalapeno from Pensey's Spices.
•2 thin slices raw ginger, peeled, or 1/2 - 1 tsp dried ginger, if you don't have fresh
•2 Tbsp sunflower oil
•1/2 tsp ground cumin seed
•1 tsp. ground coriander seed
•1/2 tsp turmeric
•2 cups coconut milk (Walmart has it with no added sugar)
•1/2 lb firm tofu
•1/2 cup blanched toasted almonds (recipe below)
•Fresh cilantro and/or basil leaves for garnish
•Rinse and pat dry
•Cut in 2" X 1/2" X 1/2" sticks
•Keep covered in the fridge until you need them
Directions:
Nutrition Data Per 352 g Serving: 406 Cal, 30g Carbs, 30g Fat, 241mg Sodium, 7g Fiber, 12g Protein, high Saturated Fat, low Cholesterol, good source Vit C, Vit A, Manganese. Estimated glycemic load 10
Ingredients:
•1 butternut squash, 2 - 3 lb•2 stalks celery or 1 fennel bulb
•2 medium carrots
•1 jalapeno pepper, seeded. If you don't have it, use 1/8 - 1/4 tsp cayenne or dried Jalapeno from Pensey's Spices.
•2 thin slices raw ginger, peeled, or 1/2 - 1 tsp dried ginger, if you don't have fresh
•2 Tbsp sunflower oil
•1/2 tsp ground cumin seed
•1 tsp. ground coriander seed
•1/2 tsp turmeric
•2 cups coconut milk (Walmart has it with no added sugar)
•1/2 lb firm tofu
•1/2 cup blanched toasted almonds (recipe below)
•Fresh cilantro and/or basil leaves for garnish
Blanched Toasted Almonds:
•Roast dry in the oven on low, 250 - 275 degrees, stirring frequentlySliced Tofu:
•Use 1/2 of a 1 lb block of firm tofu•Rinse and pat dry
•Cut in 2" X 1/2" X 1/2" sticks
•Keep covered in the fridge until you need them
Directions:
- If you're serving this with a grain, put that on to cook first, or while the veggies simmer, depending on how long the cooking time
- Cut butternut lengthwise, scoop out seeds, roast in oven 50 minutes on 400 degrees. (can be done ahead of time)
- Heat oil on med. in a large shallow saucepan
- Mince the fresh jalapeno and ginger, if you're using them
- Cut the squash in thick rounds, and peel by cutting down around the sides
- Remove the seeds, and dice in 1" pieces
- Thinly slice the celery or fennel,and carrots
- Add the veggies to the oil, turn the heat up a bit, and sauté for five minutes
- Add the remaining spices, and stir another few minutes
- Add the coconut milk and salt, bring to boil, then simmer on low until veggies are tender, about 20 minutes, stirring several times
- Add the tofu and toasted almonds, and simmer another 5 minutes\
- Garnish with cilantro or basil, and serve with a grain (basmati rice is good