Thai Tofu-And-Winter Squash Stew

Recipe look good to you?     

Thai Tofu-And-Winter Squash Stew Ingredients

2 tb Roasted peanut oil OR	2 c Cubed peeled butternut
2 c Thinly sliced leeks	1/2 ts Salt
1 tb Minced peeled fresh ginger	1 cn Light coconut milk; (14 oz)
3/4 ts Finely chopped seeded	1 pk Reduced-fat firm tofu;
2 Cloves garlic; minced	1 tb Fresh lime juice
3 tb Less sodium	5 c Hot cooked basmati rice
1 tb Curry powder	1/4 c Finely chopped dry-roasted
1 ts Brown sugar	1/4 c Chopped fresh cilantro
3 c Water

Instructions for Thai Tofu-And-Winter Squash Stew

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 Recipe by: Cooking Light Magazine, January/February 1999, page 137 Posted to EAT-LF Digest by aml@skypoint.com on Oct 18, 1999, converted by MM_Buster v2.0l.

Main Ingredient: TofuCuisine: Uncategorized

More like this...

Winter Squash-Spinach Stew with Millet And Banana Chutney

Corn and Winter Squash with Spinach And Bacon

Chilean Black Eyed Peas and Winter Squash

Pumpkin/winter Squash

Winter Squash and Apple Soup