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?
Thai-Style Tofu Squash Stew
by CJ HuangPrep 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:
- 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.
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