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    You are in: Home / Recipes / Bermese Squash and Tofu Stew Recipe
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    Bermese Squash and Tofu Stew

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    0 mins

    1 hrs

    That is Dr House to you's Note:

    Make ahead up to 2 days. For Causal fall or winter entertaining from Entertaining for a Veggie Planet by Didi Emmons.

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    Units: US | Metric


    1. 1
      Cube the squash unpeeled into 1 inch cubes. Use the small skinny chiles.
    2. 2
      In small saucepan, bring 4 cups water to boil. Add peas and simmer until tender but not mushy. About 35 minutes. Drain and set aside.
    3. 3
      Wrap tofu in dishtowel or paper towels and press. Cube into 1/2 inch cubes. Salt liberally.
    4. 4
      In large skillet heat oil over med heat add tofu and onion and cook until onion is golden brown about 12 to 14 minutes. Use spatula and turn tofu and onion once or twice.
    5. 5
      Add garlic, ginger, chilies, coriander and cumin and saute for 2 minutes.
    6. 6
      Stir in squash, salt and water. Cover and cook for 10 minutes or until squash is tender.
    7. 7
      Add the peas, tomatoes, tamarind pulp and heat through. Season to taste. Transfer to seving dish and garnish with cilantro or mint.

    Ratings & Reviews:

    • on October 17, 2007


      Good stuff! I used red lentils and their liquid instead of the yellow split peas and water with great success. That delicata squash is just so sweet and yummy. Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Bermese Squash and Tofu Stew

    Serving Size: 1 (353 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 369.5
    Calories from Fat 115
    Total Fat 12.8 g
    Saturated Fat 1.6 g
    Cholesterol 0.0 mg
    Sodium 613.0 mg
    Total Carbohydrate 45.9 g
    Dietary Fiber 15.7 g
    Sugars 13.5 g
    Protein 22.9 g

    The following items or measurements are not included:

    delicata squash

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