Thai Tofu and Squash Curry |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From Canadian Living magazine. Recommended for tofu lovers and/or fans of Thai-inspired dishes. Ingredients:
1 lb firm tofu or 1 lb extra firm tofu, drained |
1 small butternut squash (about 2 lb/1 kg) |
1 tablespoon vegetable oil |
1 onion, sliced |
2 garlic cloves, minced |
2 teaspoons thai red curry paste |
14 ounces light coconut milk |
1/2 cup vegetable stock |
2 tablespoons soy sauce |
1 tablespoon packed brown sugar |
1 tablespoon fish sauce or 1 tablespoon soy sauce |
1/2 teaspoon salt |
1 sweet red pepper, thinly sliced |
1/4 cup chopped fresh cilantro |
2 tablespoons lime juice |
2 tablespoons salted peanuts, chopped |
Directions:
1. Pat tofu dry with paper towels; cut into 3/4-inch (2 cm) cubes. Set aside.
2. Peel and seed squash; cut into 3/4-inch cubes to make 3 cups. Set aside.
3. In skillet, heat oil over medium heat; cook onion, garlic and curry paste, stirring occasionally, until onion is softened, about 5 minutes.
4. Add squash, coconut milk, stock, soy sauce, sugar, fish sauce and salt; bring to boil.
5. Reduce heat to low; partially cover and simmer until squash is almost tender, about 12 minutes.
6. Add red pepper; simmer for 5 minutes. Add tofu; simmer until heated through, about 2 minutes.
7. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 1 day. Reheat to continue.)
8. Stir in cilantro and lime juice; sprinkle with peanuts.
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