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| 2 Esslöffel | Roasted peanut oil Or vegetable oil; divided |
| 2 Tasse | leeks thinly sliced |
| 1 Esslöffel | ginger peeled, fresh, minced |
| 3/4 Teelöffel | Finely chopped seeded serrano chile; up to 1 1/2 |
| 2 | cloves garlic minced |
| 3 Esslöffel | Less sodium mushroom-flavored soy sauce; Or low-sodium soy sauce |
| 1 Esslöffel | curry powder |
| 1 Teelöffel | brown sugar |
| 3 Tasse | water |
| 2 Tasse | Cubed peeled butternut squash; (1 lb) |
| 1/2 Teelöffel | salt |
| 1 Dose | Light coconut milk; (14 oz) |
| 1 Packung | Reduced-fat firm tofu; drained, cut into 1/2" cubes |
| 1 Esslöffel | lime juice fresh |
| 5 Tasse | Hot cooked basmati rice |
| 1/4 Tasse | Finely chopped dry-roasted peanuts |
| 1/4 Tasse | cilantro chopped, fresh |
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Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add leeks; saute 3 minutes. Add ginger, serrano, and garlic, and saute 1 minute. Stir in soy sauce, curry, and sugar. Add water, squash, salt, and coconut milk; bring to a boil. Reduce Preheat and simmer 15 minutes.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; saute 12 minutes or until golden brown, stirring occasionally. Add tofu and juice to squash mixture. Serve over rice; sprinkle evenly with peanuts and cilantro.
Fiber: 3.9g; Chol: 0mg; Iron: 4.5mg; Sodium: 512mg; Calc: 138mg
MM_Buster v2.0l.
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