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    You are in: Home / Recipes / Thai Tofu and Squash Curry Recipe
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    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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    Units: US | Metric


    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 20, 2014


      This is my favorite curry recipe that I have found on The flavor and texture were delicious. I will definitely make again. <br/>I did not use fish sauce as that just sounds gross. I added a full tablespoon of red curry paste as we like it spicy. I skipped the salt, also the peanuts due to husband's allergies. The cilantro and lime juice added a good bit of flavor. Thanks for the excellent recipe, Roosie!!

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    • 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!

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    • on August 20, 2012


      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!

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    Read All Reviews (31)


    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
    Total Fat 7.9 g
    Saturated Fat 1.3 g
    Cholesterol 0.0 mg
    Sodium 820.0 mg
    Total Carbohydrate 26.3 g
    Dietary Fiber 4.9 g
    Sugars 8.1 g
    Protein 10.0 g

    The following items or measurements are not included:

    Thai red curry paste

    light coconut milk

    vegetable stock

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