Thai Tofu and Squash Curry

"From Canadian Living magazine. Recommended for tofu lovers and/or fans of Thai-inspired dishes."
 
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photo by lanchik in the city photo by lanchik in the city
photo by lanchik in the city
photo by lanchik in the city photo by lanchik in the city
Ready In:
45mins
Ingredients:
16
Serves:
6
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ingredients

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directions

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

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Reviews

  1. Love this. It's colourful, has a good taste and it's healthy. I didn't miss the meat at all. The peanuts add a lot so don't miss them!
     
  2. Pretty good! One change that's really needed: I highly recommend two Tablespoons of curry paste, not two teaspoons. I've made red curry enough times to know, but I would have even gone with three Tablespoons for this. I also opted for basil instead of cilantro, and no lime juice- since this is the more traditional flavors for Thai red curry. The tofu was a little lacking. I think it would be much better if it was pan fried before adding in with the rest, as with other tofu curry recipies I have made. But maybe that's just a personal preference. Also it doesn't matter if you pan fry it or not- the tofu really needs to be pressed before using. Otherwise it's just really watery and blah. Most people who have cooked with tofu know this, but someone reading this recipe wouldn't. I take two clean dish towels, wrap the block of tofu in it and put it on a plate, then add another upside down plate, then put something heavy on top. I like to press for at least 30 minutes, but an hour is better.
     
  3. This is my favorite curry recipe that I have found on food.com. 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!!
     
  4. 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!
     
  5. 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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Tweaks

  1. 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!
     
  2. We loved it. We used cashews instead of peanuts, it was awesome. I had to make it ahead of time but that worked out great as I think the flavor got even better in the fridge. It's a keeper for the file!
     
  3. My DH really liked this...but I just thought it was "OK." Perhaps if I used basil instead of the cilantro. The butternut squash was the overpowering taste..so perhaps if I had a better one. I won't be making this again though...
     
  4. This was excellent, tasted like it was from a restaurant! Instead of vegetable stock I used chicken broth, omitted the peanuts and used basil instead of the cilantro. I also added spinach.
     
  5. This will become a staple-dish in our home! Absolutely loved it. Substituted sweet potato for the squash and turned out fine....my husband also crumbled KALE CHIPS (<a href="/110071">Kale Chips</a>) over his plate and loved it.
     

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