Tofu & Winter Vegetable Coconut Stew

Cozy by the spoonful. Tender butternut squash, tofu and mushrooms simmer in creamy coconut milk with warming spices. Our Coconut Aminos and Brown Coconut Sugar bring savory depth and a touch of sweetness, while fresh lime brightens every bite. Spoon over rice or noodles and settle in.

CHEF NOTE This is one of those cozy bowls that’s easy to make your own. Keep the tofu chunky and stir gently once it goes in. I like the stew creamy but still loose enough to spoon over rice, with a little sambal for heat and plenty of fresh lime at the end to wake everything up.

INGREDIENTS

1 cup Butternut squash, peeled and cut into ½-inch cubes

1 cup Firm tofu, cubed

½ cup King oyster mushrooms, sliced

¼ cup Cherry tomatoes, halved

¼ cup Red bell pepper, small dice

1 small Shallot, sliced or minced

2 cloves Garlic,minced

1 tsp Ginger powder

1 tsp Turmeric powder

1 tsp Cumin powder

1 tsp Big Tree Farms Brown Coconut Sugar

1 tsp Sambal, optional

2 tbsp Big Tree Farms Coconut Aminos

1 cup Coconut milk

Up to ¼ cup Water, as needed

2 tbsp Neutral vegetable oil

1 Green onion, thinly sliced, for garnish

1 tbsp Crispy onions, for garnish

As needed

Lime zest and lime wedges, for garnish

INSTRUCTIONS

1. Sauté the aromatics. Heat the oil in a medium saucepan or sauté pan over medium heat.
Add the shallot and cook for about 1 minute, until softened and translucent.
Add the garlic and cook until fragrant.

2. Add the vegetables. Add the butternut squash and king oyster mushrooms and cook for
1–2 minutes. Add the red bell pepper and stir to combine.

3. Add the spices. Add the ginger, turmeric, and cumin. Stir well and cook for about
1 minute. Add the sambal, if using.

4. Build the stew. Gently add the tofu and cherry tomatoes. Pour in the coconut milk,
then add the BTF Brown Coconut Sugar and BTF Coco Aminos. Stir gently to
combine.

5. Simmer. Bring to a gentle simmer and cook for 10–15 minutes, or until the
butternut squash is tender and the vegetables are cooked to your liking. Add
water as needed if the stew becomes too thick.

6. Finish. Taste and adjust the seasoning as needed. Finish with fresh lime
zest.

7. Serve. Spoon into bowls and garnish with sliced green onion, crispy
onions, and lime wedges. Serve over rice, if desired.

SERVING OPTIONS

WINTER COCONUT RICE BOWL

Build: Steamed
jasmine rice • Tofu and winter vegetable coconut stew • Sliced green onion •
Crispy onions • Fresh lime

Optional: Extra
sambal, fresh herbs, sliced chili, or toasted sesame seeds. Keep the rice warm
and finish with lime just before serving.

COZY COCONUT NOODLE BOWL

Build: Cooked Rice
noodles • Tofu and winter vegetable coconut stew • Green onion • Crispy
onions • Lime

Optional: Add
extra sambal for heat or a handful of fresh herbs for a brighter finish.

Chef Maya Aldy

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