Coconutty tofu & squash stew
This tangy, plant-based one-pot is inspired by the traditional Filipino dish adobo. The rich coconut sauce is packed with chunks of squash and golden tofu for a hearty, flavour-packed dinner. Serve the stew with steamed rice, finely chopped chilli and coriander, if you like. Dig into more one-pot recipes and vegan dinner ideas.
- Serves4
- CourseDinner
- Prepare10 mins
- Cook50 mins
- Total time1 hr
Ingredients
- 450g pack firm tofu
- 2½ tbsp vegetable oil
- ½ tsp salt
- 1 onion, finely sliced
- 250g frozen butternut squash
- 3 clove/s garlic, finely sliced
- 8 black peppercorns
- 1 bay leaf (optional)
- 3 tbsp Aspall Organic Red Wine Vinegar
- 3 tbsp light soy sauce
- 1 tbsp light brown soft sugar
- 200ml coconut milk
Method
Cut the tofu into 3cm chunks and pat dry on kitchen paper. Toss in a bowl with 1 tbsp of the oil, the salt and a good grind of black pepper. Put a large sauté pan over a medium high heat and fry the tofu for 10 minutes, turning over after a few minutes until golden on each side. Lift out of the pan and set aside.
Turn up the heat under the pan to high. Add the remaining 1½ tbsp oil, the onion, frozen squash, garlic, peppercorns and bay leaf (if using). Fry for 10-12 minutes, stirring regularly, until soft.
Add the vinegar, soy sauce, sugar and coconut milk; simmer very gently for 10-12 minutes. Return the tofu to the pan and simmer everything gently for a fi nal 10 minutes until coated in a syrupy sauce (add a splash of water to loosen, if needed). Discard the peppercorns and bay leaf (if using), then serve with steamed rice, finely chopped red chilli and coriander, if you like.
Cook’s tip
Ahead of the game
This stew can be made up to 48 hours in advance. Reheat to serve, adding a splash of water to loosen the sauce if needed. It also freezes brilliantly.
And to drink...
Aspall Premier Cru Suffolk Sparkling Cyder
With delicate floral notes and a long, dry finish, this sparkling cyder cuts through the creamy coconut richness and complements the sweetness of the squash.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,539kJ/ 370kcals |
|---|---|
Fat | 25g |
Saturated Fat | 10g |
Carbohydrates | 14g |
Sugars | 11g |
Fibre | 4g |
Protein | 20g |
Salt | 2.3g |