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Tofu Stew with Ginger Carrots

Tofu Stew with Fermented Ginger Carrots

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Ingredients
  

  • 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

Instructions
 

  • 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.