{"id":1904,"date":"2021-12-16T23:00:34","date_gmt":"2021-12-17T04:00:34","guid":{"rendered":"https:\/\/unisoya.wpenginepowered.com\/?p=1904"},"modified":"2021-12-07T21:11:10","modified_gmt":"2021-12-08T02:11:10","slug":"indian-tofu-with-ginger-cardamom-and-butternut-squash","status":"publish","type":"post","link":"https:\/\/unisoya.com\/en\/recipes\/indian-tofu-with-ginger-cardamom-and-butternut-squash\/","title":{"rendered":"Indian tofu with ginger, cardamom, and butternut squash"},"content":{"rendered":"<div style=\"margin-top: 0px; margin-bottom: 0px;\" class=\"sharethis-inline-share-buttons\" ><\/div><p><em>By: La vie dans mon assiette<br \/>\n<\/em>In collaboration with Unisoya<\/p>\n<p>&nbsp;<\/p>\n<p><strong><u>What you need<\/u>:<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>(Yields: 6 cups)<\/p>\n<p>2 cups butternut squash<\/p>\n<p>\u00be cup vegetable broth<\/p>\n<p>1 tablespoon coconut oil<\/p>\n<p>1 chopped onion<\/p>\n<p>2 garlic cloves, chopped<\/p>\n<p>1 tomato, finely diced<\/p>\n<p>\u00bd tablespoon chopped ginger<\/p>\n<p>\u00bd tablespoon Garam Masala<\/p>\n<p>2 ground cardamom pods<\/p>\n<p>\u00bd teaspoon cumin<\/p>\n<p>\u00bd tablespoon red curry paste<\/p>\n<p>1\/3 cup 15% cream (or coconut milk)<\/p>\n<p>1 tablespoon honey<\/p>\n<p>Salt and pepper<\/p>\n<p>&nbsp;<\/p>\n<p>One 300 g package of Unisoya ginger tofu<\/p>\n<p>\u00bd tablespoon coconut oil<\/p>\n<p>3 ground cardamom pods *<\/p>\n<p>Salt and pepper<\/p>\n<p>Sour cream (optional)<\/p>\n<p>Chives (optional)<\/p>\n<p>&nbsp;<\/p>\n<p><em>* With a mill other than the pepper mill, always have a few seeds of<\/em><\/p>\n<p><em>cardamom ready to sprinkle on top of a dish is a change of<\/em><\/p>\n<p><em>pepper and enhance the flavors of dishes.<\/em><\/p>\n<p>&nbsp;<\/p>\n<p><strong>The instructions:<\/strong><\/p>\n<p>Boil the vegetable broth. Cut the butternut squash into cubes. Add the squash to the broth and cook for about 8 minutes or until the squash is tender. (She&#8217;ll be mashed later, so she doesn&#8217;t have to be crunchy anymore.)<\/p>\n<p>&nbsp;<\/p>\n<p>In a non-stick skillet, heat 1 tbsp of coconut oil. Add the onions and cook for about 3 minutes over medium heat. Add the garlic, ginger and spices and cook for about 2 minutes. Add the tomatoes and stir about<\/p>\n<p>one minute. Turn off the heat.<\/p>\n<p>Stir in the broth and squash, as well as the cream and honey. Blend it for a smooth texture. Set aside.<\/p>\n<p>Cut the tofu into small cubes. Sprinkle the pieces of cardamom, salt and pepper, then coat well.<\/p>\n<p>Heat \u00bd tablespoon of coconut oil in a non-stick skillet. Add the tofu and cook, stirring, until the pieces are grilled<\/p>\n<p>Add the tofu to the recipe and keep a few pieces to place on the plate for serving.<\/p>\n<p>&nbsp;<\/p>\n<p>Add a spoonful of sour cream and chives to the plate (optional)<\/p>\n<p>&nbsp;<\/p>\n<p>Enjoy your meal<\/p>\n","protected":false},"excerpt":{"rendered":"<p>By: La vie dans mon assiette In collaboration with Unisoya &nbsp; What you need: &nbsp; (Yields: 6 cups) 2 cups butternut squash \u00be cup vegetable broth 1 tablespoon coconut oil 1 chopped onion 2 garlic cloves, chopped 1 tomato, finely diced \u00bd tablespoon chopped ginger \u00bd tablespoon Garam Masala 2 ground cardamom pods \u00bd teaspoon [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":1891,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[46],"tags":[],"class_list":["post-1904","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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