Title: Thai Tofu-And-Winter Squash Stew
Categories: Soups and s, Vegetables, Cooking lig
Yield: 5 servings

2 tb Roasted peanut oil OR
-vegetable oil; divided
2 c Thinly sliced leeks
1 tb Minced peeled fresh ginger
3/4 ts Finely chopped seeded
-serrano chile; up to 1 1/2
2 Cloves garlic; minced
3 tb Less sodium
-mushroom-flavored soy
-sauce; OR low-sodium soy
-sauce
1 tb Curry powder
1 ts Brown sugar
3 c Water
2 c Cubed peeled butternut
-squash; (1 lb)
1/2 ts Salt
1 cn Light coconut milk; (14 oz)
1 pk Reduced-fat firm tofu;
-drained, cut into 1/2"
-cubes
1 tb Fresh lime juice
5 c Hot cooked basmati rice
1/4 c Finely chopped dry-roasted
-peanuts
1/4 c Chopped fresh cilantro

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.