Directions:
- Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add leeks; sauté 3 minutes. Add ginger, serrano, and garlic, and sauté 1 minute. Stir in soy sauce, curry, and sugar. Add water, squash, salt, and coconut milk; bring to a boil. Reduce heat; simmer 15 minutes.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; sauté 12 minutes or until golden brown, stirring occasionally. Add tofu and juice to squash mixture. Serve over rice; sprinkle evenly with peanuts and cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 577.62 Kcal (2418 kJ) | ||
| Calories from fat | 86.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.58g | 15% | |
|---|---|---|---|
| Sodium | 251.54mg | 10% | |
| Potassium | 588.54mg | 13% | |
| Total Carbs | 116.12g | 39% | |
| Sugars | 4.61g | 18% | |
| Dietary Fiber | 6.59g | 26% | |
| Protein | 11.75g | 24% | |
| Vitamin C | 29.7mg | 50% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 97.3mg | 541% | |
| Calcium | 108.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 105.83 Kcal (443 kJ) | ||
| Calories from fat | 15.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.76g | 15% | |
|---|---|---|---|
| Sodium | 46.09mg | 10% | |
| Potassium | 107.83mg | 13% | |
| Total Carbs | 21.28g | 39% | |
| Sugars | 0.84g | 18% | |
| Dietary Fiber | 1.21g | 26% | |
| Protein | 2.15g | 24% | |
| Vitamin C | 5.4mg | 50% | |
| Vitamin A | 0.2mg | 30% | |
| Iron | 17.8mg | 541% | |
| Calcium | 19.8mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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