½ cup raw peanuts
1/3 cup dried mung beans, soaked 30 minutes and drained
1 quart water
1 lb. pumpkin or butternut squash, peeled and cut into 1-inch cubes
1 sweet potato, peeled and cut into 1-inch cubes
3 Tbsp. vegetable oil
1 pkg. tofu
1 quart coconut milk
½ oz. cellophane noodles
Shell and skin peanuts. Soak in water 30 minutes, then drain and chop coarsely. Set aside.
Soak cellophane noodles in water for 20 minutes, then drain and cut into 1-inch sections. Set aside.
Boil the water and drop in the pumpkin (or squash), sweet potato, peanuts, and mung beans. Cook on medium heat for 35 minutes or until mung beans are soft.
Meanwhile, heat the oil in a skillet pan and cook tofu until light brown on both sides. Slice lengthwise into ¼-inch strips and set aside.
When beans are done, add the coconut milk and a touch of salt. Bring to a boil and add cellophane noodles and fried bean curd.
Serve with rice.
(Published in sections: Recipes :: )