Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Tofu | 100g firm | 76 |
| Butternut Squash | 1 cup cubed (140g) butternut | 76 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Bok Choy | 1 cup (70g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 14-oz. can lite coconut milk
- 1 cup water or vegetable broth
- 1 lb. extra-firm tofu, drained and diced
- 2 Tbs. fresh ginger, minced
- 6 cloves garlic, minced
- 6 scallions (white and light green parts), chopped
- 1/4 tsp. red pepper flakes
- 5 oz. shiitake mushrooms, stemmed and diced (2 cups)
- 2 medium carrots, thinly sliced (1 cup)
- 1 cup peeled and diced butternut squash
- 4 cups slivered bok choy
- 1/2 cup chopped fresh cilantro
- =
Directions
In large saucepan, combine coconut milk, water or broth, tofu, half the ginger, half the garlic, half the scallions, and salt and pepper flakes. Bring to a boil, reduce heat to low and simmer 20 minutes. Turn off heat.
Transfer 1 1/2 cups coconut milk mixture to large pot. Add mushrooms, carrots, squash, remaining ginger, garlic and scallions. Cover and simmer over medium heat until vegetables are just tender, about 5 minutes.
Add bok choy to pot and stir just until it begins to wilt, about 45 to 50 seconds. Add cilantro.
Pour remaining coconut mixture over cooked vegetables and stir gently to combine and distribute tofu evenly. Serve hot.