Bermese Squash and Tofu Stew Recipe

Name: Bermese Squash and Tofu Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked yellow split peas; 16 ounces firm tofu; kosher salt; 2 tablespoons canola oil; 1 large onion, fine chopped; 3 garlic cloves, minced; 1 ½ tablespoons fresh ginger, peel minced; 1 -3 chili pepper, seeded and minced; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 1 delicata squash, cubed; 1 teaspoon salt, add step 6; 1 ⅓ cups water; 1 cup cherry tomatoes, halved; ⅓ cup tamarind pulp or 2 tablespoons fresh lime juice; ¼ cup fresh cilantro or ¼ cup of fresh mint, minced

Servings: persons

1 cup uncooked yellow split peas
16 ounces firm tofu
kosher salt
2 tablespoons canola oil
1 large onion, fine chopped
3 garlic cloves, minced
1 ½ tablespoons fresh ginger, peel minced
1 -3 chili pepper, seeded and minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1 delicata squash, cubed
1 teaspoon salt, add step 6
1 ⅓ cups water
1 cup cherry tomatoes, halved
⅓ cup tamarind pulp or 2 tablespoons fresh lime juice
¼ cup fresh cilantro or ¼ cup of fresh mint, minced

1
Cube the squash unpeeled into 1 inch cubes.
2
Use the small skinny chiles.
3
In small saucepan, bring 4 cups water to boil.
4
Add peas and simmer until tender but not mushy.
5
About 35 minutes.
6
Drain and set aside.
7
Wrap tofu in dishtowel or paper towels and press.
8
Cube into 1/2 inch cubes.
9
Salt liberally.
10
In large skillet heat oil over med heat add tofu and onion and cook until onion is golden brown about 12 to 14 minutes.
11
Use spatula and turn tofu and onion once or twice.
12
Add garlic, ginger, chilies, coriander and cumin and saute for 2 minutes.
13
Stir in squash, salt and water.
14
Cover and cook for 10 minutes or until squash is tender.
15
Add the peas, tomatoes, tamarind pulp and heat through.
16
Season to taste.
17
Transfer to seving dish and garnish with cilantro or mint.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup uncooked yellow split peas, 16 ounces firm tofu, kosher salt, 2 tablespoons canola oil, and more.

Yes, Bermese Squash and Tofu Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bermese Squash and Tofu Stew

How did you like this recipe?

Frequently Asked Questions