Friday, February 26, 2010

Thai Tofu-and-Winter Squash Stew

Last night I could not be bothered to make dinner so we ordered Chinese food. Excellent.

Today I had a snow day. Our neighborhood didn't get plowed out til around 11, and our driveway didn't get plowed out til 3. Emma and I ran around in the backyard because there was so much snow and it was fun.

So what's a good meal to have on a snow day? Curry, clearly. Hah!

This is a stew but definitely serve it over rice in a bowl. That way, it all kind of blends together and is wonderfully delicious. We used firm tofu (versus the extra-firm tofu I usually get) and it actually browned up much nicer than the extra-firm does. This is a good dish for people who are scared of tofu! As long as they are not also scared of curry. I liked the butternut squash in it, too. I would use a spicier pepper than a serrano next time, but that's just personal preference. We would definitely make this again - it was VERY good!

tofu

Thai Tofu-and-Winter Squash Stew
Cooking Light, January 1999
This Thai stew, simmered in a spicy coconut-milk broth, is easy to make. Sautéeing the tofu in roasted-peanut oil until golden and crisp adds both flavor and texture.

2 tablespoons roasted-peanut oil (such as Loriva) or vegetable oil, divided
2 cups thinly sliced leeks (about 3 small)
1 tablespoon minced peeled fresh ginger
3/4 to 1 1/2 teaspoons finely chopped seeded serrano chile
2 garlic cloves, minced
3 tablespoons less-sodium mushroom-flavored soy sauce (such as House of Tsang) or low-sodium soy sauce
1 tablespoon curry powder
1 teaspoon brown sugar
3 cups water
2 cups (1/2-inch) cubed peeled butternut squash (about 1 pound)
1/2 teaspoon salt
1 (14-ounce) can light coconut milk
1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes
1 tablespoon fresh lime juice
5 cups hot cooked basmati or other long-grain rice
1/4 cup finely chopped unsalted, dry-roasted peanuts
1/4 cup chopped fresh cilantro

Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add leeks; sauté 3 minutes. Add ginger, serrano, and garlic, and sauté 1 minute. Stir in soy sauce, curry, and sugar. Add water, squash, salt, and coconut milk; bring to a boil. Reduce heat; simmer 15 minutes.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; sauté 12 minutes or until golden brown, stirring occasionally. Add tofu and juice to squash mixture. Serve over rice; sprinkle evenly with peanuts and cilantro.

Yield: 5 servings

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