Braised butternut squash with bok choy, tofu, and black bean garlic sauce
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Braised butternut squash with bok choy, tofu, and black bean garlic sauce calories by ingredient
Number of Servings: 4
Ingredients
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Olive Oil, 1 tbsp.
Shallots, 56 grams
Garlic, 2 clove
Ginger Root, 56 grams
Black Bean Garlic Sauce, 1 tbsp
Butternut Squash, 4 cup, cubed
Sweet Cooking Rice Wine, 2 tbsp
Lite Soy Sauce, 2 tbsp
Granulated Sugar, .5 tsp
Vegetable Stock 1 cup
Bok Choy, raw-shreaded 2 cups
Tofu, organic 3 oz
Sesame Oil, 1 tbsp
Directions
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.