Braised butternut squash with bok choy, tofu, and black bean garlic sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Olive Oil, 1 tbsp.Shallots, 56 grams Garlic, 2 clove Ginger Root, 56 gramsBlack Bean Garlic Sauce, 1 tbsp Butternut Squash, 4 cup, cubedSweet Cooking Rice Wine, 2 tbsp Lite Soy Sauce, 2 tbsp Granulated Sugar, .5 tsp Vegetable Stock 1 cupBok Choy, raw-shreaded 2 cups Tofu, organic 3 oz Sesame Oil, 1 tbsp
1. Slice and braise tofu.
2. In a deep skillet or wok with a lid, heat the vegetable oil over medium heat and add the shallots. Cook until softened, stirring occasionally, about 5 minutes. Add the garlic and ginger and cook for 1 minute or so, then add the black bean sauce. Stir to keep from sticking.
3. Add the squash and stir to coat with the aromatics, 2 to 3 minutes. Meanwhile, in a small bowl, combine the rice wine, soy sauce, and sugar. Stir until the sugar is dissolved. Add to the squash and bring to a lively simmer. Add enough liquid so that the vegetables are barely covered. Cover and cook until the squash is just about fork tender, 15 minutes.
4. Remove the lid and place the bok choy and braised tofu on top of the squash mixture. Drizzle the bok choy with the sesame oil. Return the lid and allow to steam until the bok choy arrives at your desired doneness, at least 3 minutes.
Serving Size: makes 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user STEVE_I_AM.
2. In a deep skillet or wok with a lid, heat the vegetable oil over medium heat and add the shallots. Cook until softened, stirring occasionally, about 5 minutes. Add the garlic and ginger and cook for 1 minute or so, then add the black bean sauce. Stir to keep from sticking.
3. Add the squash and stir to coat with the aromatics, 2 to 3 minutes. Meanwhile, in a small bowl, combine the rice wine, soy sauce, and sugar. Stir until the sugar is dissolved. Add to the squash and bring to a lively simmer. Add enough liquid so that the vegetables are barely covered. Cover and cook until the squash is just about fork tender, 15 minutes.
4. Remove the lid and place the bok choy and braised tofu on top of the squash mixture. Drizzle the bok choy with the sesame oil. Return the lid and allow to steam until the bok choy arrives at your desired doneness, at least 3 minutes.
Serving Size: makes 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user STEVE_I_AM.
Nutritional Info Amount Per Serving
- Calories: 239.9
- Total Fat: 8.2 g
- Cholesterol: 0.0 mg
- Sodium: 698.3 mg
- Total Carbs: 37.7 g
- Dietary Fiber: 6.6 g
- Protein: 6.6 g
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