Butternut Stew with Tofu, Corn and Pine Nuts

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  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.