Recipe for Thai Tofu and Winter Squash Stew 
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Yield:
5
Ingredients:
Amount Ingredient
2 tbl roasted peanut oil divided OR vegetable oil
2 cup leeks thinly sliced
1 tbl fresh ginger minced peeled
3/4 tsp serrano chile up to 1 1/2 finely chopped seeded
2 x cloves garlic minced
3 tbl less sodium mushroom-flavored soy sauce OR low-sodium soy sauce
1 tbl curry powder
1 tsp brown sugar
3 cup water
2 cup butternut squash (1 lb) cubed peeled
1/2 tsp salt
1 can light coconut milk (14 oz)
1 pkt reduced-fat firm tofu drained, cut into 1/2"
cubes
1 tbl fresh lime juice
5 cup hot cooked basmati rice
1/4 cup finely chopped dry-roasted peanuts
Instructions:
Instructions: 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

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