Recipe by Roosie
From Canadian Living magazine. Recommended for tofu lovers and/or fans of Thai-inspired dishes.
Top Review by Spencer #2
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!!
- 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 See How It's Made
- 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.