Instructions

1. Heat oil in a large sauté pan over medium heat. Sauté onion until it’s caramelized. Add carrot, garlic, chili flakes, and star anise. Stir for a minute or two until fragrant.
2. Then add butternut squash, potatoes, vegetable stock, and soy sauce. Bring to a boil, lower the heat, cover and let it simmer for 15-20 minutes or until vegetables are fork-tender.
3. Meanwhile drain and pat try tofu with paper towels. Cut into 1/2 inch pieces.
4. Heat oil in a skillet over medium to high heat. Fry tofu for a minute on each side until lightly golden and crispy. Remove from the heat and set aside.
5. When vegetables are done, throw in tofu and let it cook for 5 more minutes. Taste for seasoning and add salt and black pepper if needed.
6. Dissolve tapioca starch in a little bit of water and pour into the pan. Stir well and bring everything to a light boil. Switch off the heat and serve.