Thai Tofu Stew

Ingredients

 * 1 x 14-oz can lite coconut milk
 * 1 cup water or vegetable broth
 * 1 lb extra-firm tofu, drained and diced
 * 2 Tbsp fresh ginger, minced
 * 6 cloves garlic, minced
 * 6 scallions (white and light green parts), chopped
 * ¼ tsp. red pepper flakes
 * 5 oz. shiitake mushrooms, stemmed and diced (2 cups)
 * 2 medium carrots, thinly sliced (1 cup)
 * 1 cup peeled and diced butternut squash
 * 4 cups slivered bok choy
 * ½ cup chopped fresh cilantro

Directions

 * 1) In large saucepan, combine coconut milk, water or broth, tofu, half the ginger, half the garlic, half the scallions, and salt and pepper flakes. Bring to a boil, reduce heat to low and simmer 20 minutes. Turn off heat.
 * 2) Transfer 1½ cups coconut milk mixture to large pot. Add mushrooms, carrots, Squash, remaining ginger, garlic and scallions. Cover and simmer over medium heat until vegetables are just tender, about 5 minutes.
 * 3) Add bok choy to pot and stir just until it begins to wilt, about 45 to 50 seconds. Add cilantro.
 * 4) Pour remaining coconut mixture over cooked vegetables and stir gently to combine and distribute tofu evenly. Serve hot.