RCI-SP.004.0051.001
Butternut Stew with Tofu, Corn and Pine Nuts
Butternut Stew with Tofu, Corn and Pine Nuts from the Recidemia collection
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Heat olive oil in a large pot over medium heat. Add minced garlic and cook for about 1 minute until fragrant, stirring frequently.
2
Add diced butternut squash to the pot and stir well to coat with oil. Cook for 3-4 minutes, stirring occasionally.
3
Pour water into the pot and add chicken-flavored broth powder, salt, and white pepper. Stir to combine and bring to a boil over medium-high heat.
5 minutes
4
Reduce heat to medium and simmer for 10-12 minutes until the butternut squash begins to soften.
5
While the squash simmers, pat the diced tofu dry with paper towels, then toss lightly with all-purpose flour to coat.
6
Add the floured tofu and thawed corn kernels to the pot, stirring gently to combine. Simmer for 5-7 minutes until the squash is tender.
6 minutes
7
In a small dry skillet over medium heat, toast the pine nuts for 2-3 minutes, shaking the pan occasionally until lightly golden and fragrant. Transfer to a plate.
8
Taste the stew and adjust seasoning with salt and white pepper as needed. Ladle the stew into serving bowls.
9
Garnish each bowl with toasted pine nuts and minced scallions. Serve hot.