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Thai Tofu and Squash Curry
From Canadian Living magazine. Recommended for tofu lovers and/or fans of Thai-inspired dishes.
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or 1 lb
extra firm tofu
small butternut squash (about 2 lb/1 kg)
tablespoon vegetable oil
Thai red curry paste
light coconut milk
cup vegetable stock
or 1 tablespoon
sweet red pepper, thinly sliced
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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