Thai Tofu Stew

== Ingredients ==
* 1 x 14-oz can lite coconut milk
* 1 cup water or vegetable broth
* 1 lb extra-firm tofu, drained and diced
* 2 Tbsp fresh ginger, minced
* 6 cloves garlic, minced
* 6 scallions (white and light green parts), chopped
* ¼ tsp. red pepper flakes
* 5 oz. shiitake mushrooms, stemmed and diced (2 cups)
* 2 medium carrots, thinly sliced (1 cup)
* 1 cup peeled and diced butternut squash
* 4 cups slivered bok choy
* ½ cup chopped fresh cilantro
== Directions ==
# In large saucepan, combine coconut milk, water or broth, tofu, half the ginger, half the garlic, half the scallions, and salt and pepper flakes. Bring to a boil, reduce heat to low and simmer 20 minutes. Turn off heat.
# Transfer 1½ cups coconut milk mixture to large pot. Add mushrooms, carrots, Squash, remaining ginger, garlic and scallions. Cover and simmer over medium heat until vegetables are just tender, about 5 minutes.
# Add bok choy to pot and stir just until it begins to wilt, about 45 to 50 seconds. Add cilantro.
# Pour remaining coconut mixture over cooked vegetables and stir gently to combine and distribute tofu evenly. Serve hot.
Category:Vegetarian Recipes
Category:Butternut squash Recipes
Category:Extra-firm tofu Recipes
Category:Coconut milk Recipes
Category:Shiitake mushroom Recipes
Category:Bok choy Recipes
Category:Carrot Recipes
Category:Firm tofu Recipes