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    You are in: Home / Recipes / Thai Tofu and Squash Curry Recipe
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    Thai Tofu and Squash Curry

    1/2 Photos of Thai Tofu and Squash Curry

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Roosie's Note:

    From Canadian Living magazine. Recommended for tofu lovers and/or fans of Thai-inspired dishes.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pat tofu dry with paper towels; cut into 3/4-inch (2 cm) cubes. Set aside.
    2. 2
      Peel and seed squash; cut into 3/4-inch cubes to make 3 cups. Set aside.
    3. 3
      In skillet, heat oil over medium heat; cook onion, garlic and curry paste, stirring occasionally, until onion is softened, about 5 minutes.
    4. 4
      Add squash, coconut milk, stock, soy sauce, sugar, fish sauce and salt; bring to boil.
    5. 5
      Reduce heat to low; partially cover and simmer until squash is almost tender, about 12 minutes.
    6. 6
      Add red pepper; simmer for 5 minutes. Add tofu; simmer until heated through, about 2 minutes.
    7. 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. 8
      Stir in cilantro and lime juice; sprinkle with peanuts.

    Ratings & Reviews:

    • on November 02, 2012

      This is one of my favorite go-to fall/winter recipes. I recently modified it and fell even further in love. I left out the tofu and substituted a peeled, cubed acorn squash instead. The butternut and acorn really went well together. Also, I kicked up the red curry paste (like others). I didn't have any cilantro, limes, or peanuts on hand, but no need. It was delicious without - and the leftovers were even better. Now if I can only figure out an easy way to peel an acorn squash!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 20, 2012

      45

      This was very good and so close to the perfect Thai curry except for a few things I'll change next time. I was confused about the 2 tsp of red curry paste, the tin I bought said to use the whole tin but it was from Thailand, so I figured it would be too hot and used the 2 tsp. Next time I would use more for flavor (and I'm far from a fan of heat). I won't use tofu again but shrimp or chicken. I added a couple of mushrooms and they were the best part of the dish so next time I'll add at least 8 oz. The lime was too strong, the delicate flavors were over-powered but it might have been a strong lime. Next time I'll just serve the curry with lime slices on the side. All-in-all great start, I'm SO close to the perfect curry so thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 01, 2012

      45

      I used mushrooms and some fresh grated ginger and shrimp. It was very good but my husband asked to leave out the Tofu next time.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (30)

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    Nutritional Facts for Thai Tofu and Squash Curry

    Serving Size: 1 (290 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 198.0
     
    Calories from Fat 71
    36%
    Total Fat 7.9 g
    12%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 820.0 mg
    34%
    Total Carbohydrate 26.3 g
    8%
    Dietary Fiber 4.9 g
    19%
    Sugars 8.1 g
    32%
    Protein 10.0 g
    20%

    The following items or measurements are not included:

    Thai red curry paste

    light coconut milk

    vegetable stock

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