Chanukah/Hanukkah ~Thai Tofu & Winter Squash Stew

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* Exported from MasterCook *

 

Thai Tofu and Winter Squash Stew

 

Recipe By : Vegetarian Cooking for Everyone by Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Chanukah\Hanukkah Miso & Tofu

Soups & Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 medium leeks -- white parts only

2 tablespoons roasted peanut oil

PLUS EXTRA to fry tofu cubes, if desired -- * see

author's notes

2 garlic cloves -- finely chopped

2 serrano chilies -- minced

1 tablespoon finely chopped ginger

1 tablespoon curry powder

1 teaspoon light brown sugar

3 tablespoons mushroom soy sauce

1 can unsweetened coconut milk

OR condensed milk

SIZE OF CAN - 15 ounces

1 teaspoon salt

1 1/2 pounds butternut squash, peeled -- cut into 1/2 " cubes

1 package silken, firm tofu -- cut into 1/2 " cubes

SIZE OF PACKAGE - 10 ounces -- cut into 1/2 " cubes

1 lime

1/3 cup raw peanuts -- juiced

1/4 cup chopped cilantro

 

*This recipe calls for 2 to 3 medium leeks, white parts only. Adjust to suit

your needs or taste.

 

Halve the leeks lengthwise, then cut them crosswise into 1/4-inch pieces. Wash

well in a bowl of water, then drain.

 

Heat oil in a wide soup pot. Add the leeks and cook over fairly high heat,

stirring frequently, until partially softened, about 3 minutes. Add the garlic,

most of the chilies and ginger, cook 1 minute more, then add the curry, sugar

and soy sauce . Reduce the heat to medium, scrape the pan, and cook for a few

minutes more. Add 3 cups water, the coconut or condensed milk, squash and salt.

Bring to a boil, then lower the heat and simmer covered, for 15 minutes. Add

the tofu, fried or raw, to the stew once the squash is almost tender, then

simmer until it is done. Taste for salt and add the lime juice.

 

Meanwhile, fry the peanuts in a few drops of peanut oil in a small skillet over

medium heat until browned, then coarsely chop. Serve the stew over rice with

cilantro, peanuts and remaining chile scattered over the top.

 

*AUTHOR'S PREPARATION TIPS*

For additional flavor, you can fry the tofu cubes in roasted peanut oil for

10-12 minutes, or until golden.

 

 

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NOTES : This recipe is brought to you via the courtesy of the JewishFamily.com

website.