Thai Tofu Stew

Drain the extra-firm tofu, place on paper towels, and gently press with additional paper towels to remove excess moisture. Dice the tofu into ¾-inch cubes and set aside.

Mince the garlic and ginger, chop the scallions (reserving the dark green parts for garnish), dice the shiitake mushrooms, thinly slice the carrots, and dice the butternut squash. Measure out the bok choy and cilantro and set all ingredients within reach.

Heat a large pot or Dutch oven over medium-high heat. Add the minced ginger, garlic, and white and light green parts of the scallions, stirring constantly for 1–2 minutes until fragrant.

Pour in the coconut milk and water or vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.

Add the diced tofu, sliced carrots, diced butternut squash, and diced shiitake mushrooms to the pot. Stir gently to distribute the ingredients evenly.

Sprinkle the red pepper flakes over the stew and stir to incorporate. Simmer uncovered for 12–15 minutes, until the squash and carrots are tender but not mushy.

Add the slivered bok choy to the pot and stir gently. Simmer for 2–3 minutes until the bok choy is just tender and wilted.

Taste the stew and adjust seasoning as needed. Ladle the stew into serving bowls and garnish generously with fresh cilantro and reserved dark green scallion pieces.