With all this cold weather, I thought back to the warmer climate of Thailand. What could I make to bring back some of the warmth? Looking around, I saw our stash of winter squash. I also grabbed a can of coconut milk, an important part of Thai-stye cuisine.
For some reason, this dish reminded me of Khao Soi, even though there aren't a plethora of similarities. But, between the coconut, spice, and overall flavor, "Thai-inspired" certainly describes this dish. For this dish, just put all the materials (except tofu) in a pot or slow cooker and let it cook until the squash gets tender. Then throw in the tofu and stir a bit. You could also throw the tofu in at the beginning, and then the tofu can soak up the flavors, but it'll also fall apart more.
Yield: 8 servings
|2-3 pounds||1||winter squash, peeled and chunked||I used acorn squash.|
|3 stalks||celery, sliced|
|3||carrots, sliced into coins|
|14 ounces||1 can||coconut milk|
|1 pound||tofu, cut into approximately 1/2 inch cubes|
|1 teaspoon||red pepper flakes|
|1 teaspoon||ginger, grated, minced, or powdered|
|1/4 teaspoon||celery seed|
- Gather all materials.
- Combine celery, carrots, red pepper flakes, ginger, cumin, and celery seed, and cook until fragrant in a bit of oil.
- Add coconut milk and squash, then bring to a boil.
- Stir in tofu, and simmer until squash tender, stirring occasionally.