How many servings does this recipe make?

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

What ingredients do I need for Thai Tofu-And-Winter Squash Stew?

You need 17 ingredients. The key ingredients include: 2 tablespoons roasted-peanut oil (such as Loriva) or vegetable oil, divided, 2 cups thinly sliced leeks (about 3 small), 1 tablespoon minced peeled fresh ginger, 3/4 to 1 1/2 teaspoons finely chopped seeded serrano chile, and more.

Is Thai Tofu-And-Winter Squash Stew suitable as soups & stews?

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

How do I store leftover Thai Tofu-And-Winter Squash Stew?

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

Thai Tofu-And-Winter Squash Stew Recipe

Name: Thai Tofu-And-Winter Squash Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons roasted-peanut oil (such as Loriva) or vegetable oil, divided; 2 cups thinly sliced leeks (about 3 small); 1 tablespoon minced peeled fresh ginger; 3/4 to 1 1/2 teaspoons finely chopped seeded serrano chile; 2 garlic cloves, minced; 3 tablespoons less-sodium mushroom-flavored soy sauce (such as House of Tsang) or low-sodium soy sauce; 1 tablespoon curry powder; 1 teaspoon brown sugar; 3 cups water; 2 cups (1/2-inch) cubed peeled butternut squash (about 1 pound); 1/2 teaspoon salt; 1 (14-ounce) can light coconut milk; 1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes; 1 tablespoon fresh lime juice; 5 cups hot cooked basmati or other long-grain rice; 1/4 cup finely chopped unsalted, dry-roasted peanuts; 1/4 cup chopped fresh cilantro

Warm up with this hearty Thai Tofu-And-Winter Squash Stew recipe. Made with peanut oil, leeks, fresh ginger and seeded serrano chile. Easy step-by-step …

This Thai Tofu-And-Winter Squash Stew relies on simple, everyday ingredients such as minced peeled fresh ginger, garlic cloves, minced, curry powder and brown sugar. It comes together quickly and makes 4 servings, at about 1872 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

1872

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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Thai Tofu-And-Winter Squash Stew

Tips for the best results

Variations & substitutions

My Personal Notes

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