Asian Braised Tofu with Winter Squash

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Spread tofu over paper towel-lined baking sheet, let drain for 20 minutes, then gently press dry with paper towels. Season with salt and pepper.

Step 2

Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add squash and cook until golden brown, 8 to 10 minutes; transfer to large bowl.

Step 3

Add 1 tablespoon oil to now-empty skillet and heat over medium-high heat until shimmering. Add eggplant and cook until golden brown, 5 to 7 minutes, transfer to bowl with squash

Step 4

Add remaining 1 tablespoon oil to skillet and heat over medium heat until shimmering. Add onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic, ginger, and lemon grass and cook until fragrant, about 30 sec-onds. Stir in coconut milk, broth, browned squash-eggplant mixture, and drained tofu. Bring to simmer, reduce heat to medium-low, and cook until vegetables are softened and sauce is slightly thickened, 15 to 20 minutes.

Step 5

Off heat, discard lemon grass. Stir in cilantro and lime juice. Season with soy sauce and pepper to taste. Sprinkle with scallions and serve.