You know what sounds better than braving the New York restaurant scene on Valentine’s Day? Staying in and eating comfort food. And yes, I know that sometimes means nachos or fries or pizza, but with the crazy January we’ve had here in the U.S., I’ve been craving something a bit more nourishing.
After all, Valentine’s Day is about taking time out to appreciate those you love and giving them a little extra care and attention. That could be friends, a partner/partners, or even yourself. So in my book, cooking a nourishing (and incredibly tasty) meal is a great way to celebrate. And if you want to break out the ice-cream or alcohol later in the night, I won’t judge.
This stew will make your apartment smell insanely amazing. First, we fry some tofu with chives and ginger (a meal in itself!), then it gets simmered with kabocha, tamari, thyme, and cumin. Finally, we fold in some kale, add some more seasoning, and pop in some kabocha chunks to bite into (the first ones become part of the stewy sauce!). The result is a velvety, umami-laden sauce with a nice gingery punch, chunks of nutty kabocha and meaty tofu sprinkled throughout, and beautiful, tender greens to add to the love. Serve it with your favorite grain, or enjoy it on its own.
