Butternut Stew with Tofu, Corn and Pine Nuts

Ingredients

 * 4 cups frozen Silver Queen or other sweet corn kernels, thawed
 * 4 cups peeled and diced butternut squash
 * 2 cloves garlic, minced
 * 1 tsp salt
 * ½ tsp white pepper
 * 4 cups water
 * 2 Tbsp chicken-flavored broth powder
 * 4 Tbsp olive oil
 * 1 lb firm tofu, diced
 * ¼ cup all-purpose flour
 * ½ cup pine nuts
 * 2 scallions, minced, for garnish

Directions

 * 1) Place corn in blender or food processor, and purée until coarse.
 * 2) Transfer corn to heavy saucepan, and add squash, garlic, salt, pepper, water and broth powder. Bring to a boil over medium heat, and cook until squash is tender.
 * 3) Meanwhile, heat large skillet over medium heat, and add oil.
 * 4) Toss diced tofu in flour, and sauté until browned on all sides.
 * 5) Add pine nuts, and sauté 1 minute more.
 * 6) When squash is tender, add tofu and pine nuts, stir and continue cooking 5 minutes. Remove from heat, garnish with scallions and serve.