Tofu & Winter Vegetable Coconut Stew

Ingredients

VEGETABLES

  • 1 cup Butternut squash, cubed
  • 1 cup Tofu, firm, cubed
  • 1/2 cup King oyster mushrooms, sliced
  • 1/4 cup Cherry tomatoes, cut in half
  • 1/4 cup Red bell pepper, cubed small

AROMATICS & SPICES

  • 1 small Shallot, minced or sliced
  • 2 cloves Garlic, minced
  • 1 tsp Garlic powder
  • 1 tsp Turmeric powder
  • 1 tsp Cumin powder
  • 1 tsp Big Tree Farms Brown Coconut Sugar
  • 1 tsp sambal (optional, but delicious!)
  • 2 Tbsp Big Tree Farms Coconut Aminos
  • 1 cup Coconut Milk
  • 1/4 cup Water, if needed
  • 2 Tbsp Neutral cooking oil, like Avocado

GARNISH

  • 1 Green Onion
  • Tbsp Crispy Onion
  • Lime zest & wedges
  • Salt and pepper to taste

Instructions

Heat a large pan over medium heat and add oil.

Add Shallot, cook until translucent (about 1 minute) then add garlic and cook until fragrant.

Time for the veg! Add butternut squash, mushroom, and cook for 1 minute. Add red pepper and all of the spices. Mix in well and let cook for 1 minute.

If including sambal, add now. If not - carry on...

Add in tofu, tomatoes and coconut milk. Stir.

Then add in Big Tree Farms Brown Coconut Sugar and Big Tree Farms Coconut Aminos.

Simmer uncovered or about 10-15 minutes until vegetables are cooked and soft.

Add lime zest, salt and pepper to taste.

Serve with rice and garnish with green onion and crispy onion.

Chef Maya Aldy

Tofu & Winter Vegetable Coconut Stew

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