• Mon - Sun : 8:30am to 9:30pm

bermese squash and tofu stew


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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  1. Cube the squash unpeeled into 1 inch cubes
  2. Use the small skinny chiles
  3. In small saucepan
  4. Bring 4 cups water to boil
  5. Add peas and simmer until tender but not mushy
  6. About 35 minutes
  7. Drain and set aside
  8. Wrap tofu in dishtowel or paper towels and press
  9. Cube into 1 / 2 inch cubes
  10. Salt liberally
  11. In large skillet heat oil over med heat add tofu and onion and cook until onion is golden brown about 12 to 14 minutes
  12. Use spatula and turn tofu and onion once or twice
  13. Add garlic
  14. Ginger
  15. Chilies
  16. Coriander and cumin and saute for 2 minutes
  17. Stir in squash
  18. Salt and water
  19. Cover and cook for 10 minutes or until squash is tender
  20. Add the peas
  21. Tomatoes
  22. Tamarind pulp and heat through
  23. Season to taste
  24. Transfer to seving dish and garnish with cilantro or mint

Step 17

Total Time in Minute 60

Ingredients Count 16

cooking bermese squash and tofu stew

See More Relate Photo


Yellow split peas

Firm tofu

Kosher salt

Canola oil


Garlic cloves

Fresh ginger

Chili pepper

Ground coriander

Ground cumin

Delicata squash



Cherry tomatoes

Tamarind pulp

Fresh cilantro

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