Thai-Style Tofu Squash Stew | Morsels of Life

Thai-Style Tofu Squash Stew

A creamy, Thai-style winter squash stew with tofu, coconut, and just a bit of spice.

Morsels of Life - Thai-Style Tofu Squash Stew - A creamy, Thai-style winter squash stew with tofu, coconut, and just a bit of spice.

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.

What's your favorite Thai food?


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A creamy, Thai-style winter squash stew with tofu, coconut, and just a bit of spice.

Prep time:
Cook time:
Total time:
Yield: 8 servings

Materials:

Mass Weight Volume Number Material Notes
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
1/2 teaspoon cumin
1/4 teaspoon celery seed

Methods:

  1. Gather all materials.
  2. Combine celery, carrots, red pepper flakes, ginger, cumin, and celery seed, and cook until fragrant in a bit of oil.
  3. Add coconut milk and squash, then bring to a boil.
  4. Stir in tofu, and simmer until squash tender, stirring occasionally.



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