Squash, Green Bean & Tofu Coconut Pot

Name: Squash, Green Bean & Tofu Coconut Pot
Total time: 45 min
Yield: 2 servings
Ingredients: 300 g Butternut squash; 160 g Green beans; 250 g Firm tofu; 80 g Onion; 12 g Fresh ginger; 2 cloves Garlic; 250 ml Canned coconut milk; 1 tbsp Low sodium soy sauce; 1 tbsp Neutral cooking oil; 0.25 tsp Black pepper; 140 g Long grain rice; 400 ml Water; 0.13 tsp Salt

Soft squash, green beans and tofu simmer together in gently gingery coconut milk, with rice on the side.

45 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Butternut squash300 g
Green beans160 g
Firm tofu250 g
Onion80 g
Fresh ginger12 g
Garlic2 cloves
Canned coconut milk250 ml
Low sodium soy sauce1 tbsp
Neutral cooking oil1 tbsp
Black pepper0.25 tsp
Long grain rice140 g
Water400 ml
Salt0.13 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Soy and wheat in soy sauce. Contains coconut. Check packaged products.

Method

Cook the rice

Rinse rice and place in a small saucepan with three-quarters of the measured water and all the salt. Bring to a boil, cover and cook on low for 15–18 minutes. Rest covered off the heat for 10 minutes.

Prepare the vegetables

Peel and deseed squash; weigh the prepared flesh and cut into 2 cm cubes. Trim beans and cut into 4 cm lengths. Dice onion, grate ginger and mince garlic. Drain tofu and cut into 2 cm cubes.

Start the coconut pot

Heat oil in a wide lidded saucepan over medium heat. Cook onion for 5 minutes. Stir in ginger and garlic for 1 minute. Add squash, coconut milk, remaining measured water, soy sauce and pepper.

Cook in stages

Bring to a gentle simmer, cover and cook for 10 minutes. Add beans and tofu, fold gently and cook partly covered for 8–10 minutes more. Squash should be easily pierced with a fork but hold its shape, and beans should be tender.

Serve warm

Check tofu is steaming hot throughout. Spoon squash, tofu, beans and coconut sauce beside the rice, distributing the vegetables evenly between bowls.

Keep the coconut milk below a vigorous boil, and turn the tofu with a broad spoon so the cubes stay intact.

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