With the creaminess of coconut milk and the warmth of Thai spices, this gluten-free Thai tofu and winter squash stew is a tasty and comforting meal. It's great for a warm meal on a chilly day.
Ingredients: 1 lb firm tofu, cubed. 2 cups diced winter squash butternut or kabocha. 1 can 14 oz coconut milk. 2 cups vegetable broth. 1 red bell pepper, thinly sliced. 1 onion, chopped. 3 cloves garlic, minced. 2 tablespoons Thai red curry paste check for gluten-free label. 2 tablespoons gluten-free soy sauce or tamari. 1 tablespoon vegetable oil. 1 tablespoon fresh ginger, grated. 1 tablespoon brown sugar. Juice of 1 lime. Salt and pepper to taste. Fresh cilantro leaves for garnish.
Instructions: In a big pot, heat the vegetable oil over medium-high heat. Add the chopped onion and cook for three to four minutes, until the onion turns clear. Add the grated ginger and minced garlic and stir. Saut for another one to two minutes, until the smell is nice. Mix the Thai red curry paste and brown sugar together well after adding them. Put the cubed tofu and diced winter squash in the pot. Cook for 5 minutes, stirring every now and then. Add the vegetable broth and coconut milk to the stew. Then, bring it to a boil. Turn down the heat, cover, and let it cook slowly for 15 to 20 minutes, or until the winter squash is soft. Add the lime juice, gluten-free soy sauce or tamari, and red bell pepper slices. Let it cook for five more minutes. Add pepper and salt to taste. The gluten-free Thai tofu and winter squash stew should be served hot, with fresh cilantro leaves on top. Have fun!
Prep Time: 15 minutes
Cook Time: 30 minutes
Tristan Petts
