Sass (sashajwolf) wrote in snake_soup,

Glazed squash with tofu

This is essentially a recipe that came with my organic veg box, but I vegetarianised it and added rice and tofu to turn it into a meal. It made good comfort food.

8 oz brown rice
600 ml water
1 winter squash
1 tbsp olive oil
4 cloves garlic
1 tsp soy sauce
150 ml vegetable stock
1 tsp sesame oil
1 pack sesame and almond tofu
Black pepper

Put rice in a saucepan with water and salt to taste. Bring to the boil, cover, reduce heat and simmer for 25 mins without stirring or removing the lid (both of these are important.) While it's cooking, cut squash into quarters, remove seeds and peel, and cut into fork-sized chunks. Peel and chop the garlic. Put squash and garlic in a saucepan with the olive oil, soy sauce, stock and sesame oil. Stir well, bring to the boil, cover and simmer on a low heat for 8 mins or until softened. Once the rice is done, turn off the heat and leave it to sit with the lid still on (don't peek). Meanwhile, once the squash is soft, remove the lid from the squash pan, stir in the tofu, turn the heat up and boil with the lid off until the liquid is gone and the squash looks glazed. Serve the squash mixture over the rice with a grinding of black pepper. Serves 4, takes about 35 mins from start to finish.
Tags: garlic, lizw, olive oil, rice, sesame oil, soy sauce, squash, stock, tofu, vegan, vegetarian

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