Tofu Stew with Fermented Ginger Carrots
- 1 TBSP cooking oil
- 1 lb firm tofu (cut into squares)
- 1 and 1/2 cup winter squash (peeled and cut)
- 1/3 cup red onion (diced)
- 1 red pepper (seeded and diced)
- 1 jalapeño (seeded and diced)
- 3 cloves garlic (diced)
- 1 TBSP fresh ginger (diced)
- 1 tsp cumin
- 1-2 tsp chili paste
- 1 can (16oz coconut milk)
- 1 cup vegetable broth or water
- 1/4 cup cilantro
- Salt and pepper (to taste)
- 1 cup shrimp (tail off (optional))
- 1/4 cup diced peanuts (optional)
- 1/2 cup Ginger Zarrots
- 1 cup rice
- Cook rice while making stew and set aside.
- Recipe Instructions
- Heat oil in large pot. Add onions, peppers, shrimp and squash. Sauté couple minutes until vegetable start to soften. Add broth and coconut milk and heat until warm. Add tofu and spices. Heat until squash thoroughly cooked, about 30 min.
- To serve, place helping of rice in bowl. Spoon stew over rice. Top with 2-3 TBSP Ginger Zarrots, cilantro and peanuts.