Thai Tofu-and-winter Squash Stew
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Thai | Cooking lig, Soups and s, Vegetables | 5 | Servings |
INGREDIENTS
| 2 | T | Roasted peanut oil OR |
| vegetable oil divided | ||
| 2 | c | Thinly sliced leeks |
| 1 | T | Minced peeled fresh ginger |
| 3/4 | t | Finely chopped seeded |
| serrano chile up to 1 | ||
| 1/2 | ||
| 2 | Cloves garlic, minced | |
| 3 | T | Less sodium |
| mushroom-flavored soy | ||
| sauce OR low-sodium soy | ||
| sauce | ||
| 1 | T | Curry powder |
| 1 | t | Brown sugar |
| 3 | c | Water |
| 2 | c | Cubed peeled butternut |
| squash 1 lb | ||
| 1/2 | t | Salt |
| 1 | Light coconut milk, 14 oz | |
| 1 | Reduced-fat firm tofu | |
| drained cut into 1/2" | ||
| cubes | ||
| 1 | T | Fresh lime juice |
| 5 | c | Hot cooked basmati rice |
| 1/4 | c | Finely chopped dry-roasted |
| peanuts | ||
| 1/4 | c | Chopped fresh cilantro |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 618
Calories From Fat: 412
Total Fat: 45.7g
Cholesterol: 133.2mg
Sodium: 355.8mg
Potassium: 717.1mg
Carbohydrates: 15.5g
Fiber: 2.7g
Sugar: 4.7g
Protein: 35.7g