This pumpkin stew is traditionally made with beef. However, tofu has been substituted here in order to keep it vegetarian/meatless but still maintain the protein.
Ingredients:
1 small Kabocha pumpkin, washed well and cut into large cubes. No need to peel the pumpkin.
2 medium sized Yukon Gold potatoes or any other potato, peeled and cubed
1 large onion, diced
3 large garlic cloves, minced
1 cup fresh corn off the cob or 1 small bag of frozen corn. Canned corn can be used if the other two options are unavailable.
1 cup frozen peas
1 block firm tofu, let if drain well before using. You may want to do this earlier in the day. Cut the drained tofu into large cubes
1/2 teaspoon Peruvian Aji Amarillo. If unavailable, you can substitute a small bit of cayenne pepper or red pepper flakes, or even fresh Jalapeno peppers but it will not have the unique flavor of the Peruvian Aji Amarillo, it will only have the heat.
Salt and pepper to taste
1 package of Sazon, optional
2 tablespoons olive oil
1 cup of chicken stock, vegetable stock or water
Heat a Dutch oven and add approximately 2 tablespoons of olive oil. Add the garlic and onions and fry until the onions are soft. Add the Sazon and salt and pepper, start off with approximately 1/2 teaspoon of salt and dash of pepper, and the Aji Amarillo. Mix until the color yellow/orange is well blended. Add the potatoes, pumpkin, corn, and stock/water. Bring to a boil and then lower to medium low heat. Cover and cook until the potatoes are cooked through. At this point add the peas and the tofu. Cook for another 10 minutes. Serve with cooked rice.
Note, if you want to make this stew with beef, just add the cubed beef pieces (approximately one pound, to the onions and garlic that was fried first.
