Thai Tofu and Squash Curry

Roosie's Note:

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

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 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
• ½ cup vegetable stock
• 2 tablespoons soy sauce
• 1 tablespoon packed brown sugar
• 1 tablespoon fish sauce or 1 tablespoon soy sauce
• ½ teaspoon salt
• 1 sweet red pepper , thinly sliced
• ¼ 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.

Reviews

[scammy]

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.

[Cinnamon Turtle]

This was very good served with sticky rice for a Thai-inspired meal. I added a little more curry paste and kaffir lime leaves to boost the flavor, as well as a bit of cornstarch to thicken the sauce a little. I used So Delicious brand refrigerated coconut milk for this, as it has significantly fewer calories. But unless you make your own, I would recommend using the canned coconut milk for a creamier sauce.