Thai Tofu and Squash Curry

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

• Ready In: 45 mins
• Serves: 6

Ingredients

• 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

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.