Bermese Squash And Tofu Stew

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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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Steps

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Cube the squash unpeeled into 1 inch cubes.

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Use the small skinny chiles.

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In small saucepan , bring 4 cups water to boil.

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Add peas and simmer until tender but not mushy.

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About 35 minutes.

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Drain and set aside.

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Wrap tofu in dishtowel or paper towels and press.

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Cube into 1 / 2 inch cubes.

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Salt liberally.

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In large skillet heat oil over med heat add tofu and onion and cook until onion is golden brown about 12 to 14 minutes.

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Use spatula and turn tofu and onion once or twice.

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Add garlic , ginger , chilies , coriander and cumin and saute for 2 minutes.

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Stir in squash , salt and water.

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Cover and cook for 10 minutes or until squash is tender.

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Add the peas , tomatoes , tamarind pulp and heat through.

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Season to taste.

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Transfer to seving dish and garnish with cilantro or mint.

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Ingredients

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yellow split peas, firm tofu, kosher salt, canola oil, onion, garlic cloves, fresh ginger, chili pepper, ground coriander, ground cumin, delicata squash, salt, water, cherry tomatoes, tamarind pulp, fresh cilantro