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Dinner recipe · from the recipe book

Ginger Coconut Tomato Stew with Tofu and Kale

A gingery, gently spiced tomato and coconut braise with golden seared tofu, tender butternut and silky kale, spooned over fluffy brown rice.

Ginger Coconut Tomato Stew with Tofu and Kale

Ingredients

  • 14 oz400 gFirm tofupressed and cut into 3/4-inch cubes
  • 1 tbsp10 gCornstarch
  • 2 tbsp28 gCanola oildivided
  • 1½ medium160 gYellow onionchopped
  • 4 cloves12 gGarlicminced
  • 3½ tbsp grated20 gFresh gingergrated
  • 2 medium120 gCarrotssliced into coins
  • 1 medium119 gRed bell pepperchopped
  • 2¾ cups cubed400 gButternut squash, peeledcut into 3/4-inch cubes
  • 1 tbsp6 gCurry powder
  • ¾ tsp2 gGround turmeric
  • 2 tbsp32 gTomato paste
  • 14 oz400 gDiced tomatoes, canned
  • 1 cup200 gCoconut milk, cannedstirred well
  • 2¾ cups650 gWaterdivided
  • 1½ tbsp20 gLow-sodium soy sauce
  • ½ tsp3 gSalt
  • 5¾ cups chopped120 gKalestems removed, chopped
  • ½ lime, juiced20 gLime juice
  • 1 cup200 gLong-grain brown rice, dryrinsed
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Start the rice: bring the rice and 400 g of the water to a boil in a saucepan, cover, reduce to low and simmer 40 to 45 minutes until tender; rest covered off the heat.
  2. While the rice cooks, toss the tofu cubes with the cornstarch until lightly coated.
  3. Heat half of the canola oil in a Dutch oven over medium-high heat. Sear the tofu, turning, until golden on several sides, 8 to 10 minutes. Transfer to a plate.
  4. Add the remaining half of the canola oil to the Dutch oven over medium heat. Add the onion, carrot and bell pepper and cook 5 minutes until softened.
  5. Stir in the garlic and ginger and cook 1 minute until fragrant, then stir in the curry powder, turmeric and tomato paste and cook 1 minute more.
  6. Add the butternut, diced tomatoes, coconut milk, the remaining 250 g of water, the soy sauce and the salt. Bring to a boil, then cover and simmer gently 20 minutes until the butternut is tender.
  7. Stir in the kale and the seared tofu and simmer uncovered 5 minutes until the kale wilts and the stew thickens slightly.
  8. Turn off the heat and stir in the lime juice.
  9. Fluff the rice and divide among 4 bowls, ladle the stew over it and scatter the cilantro on top.

Contains: Gluten, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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