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Ingredients
- 1 pkg firm tofu (425 g/a bit less than 1 lb) drained
- 1 small butternut squash
- 1 tbsp vegetable oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tsp Thai red curry paste
- 1 can light coconut milk (14 oz/398 ml)
- 1/2 cup vegetable stock
- 2 tbsp soy sauce
- 1 tbsp packed brown sugar
- 1 tbsp fish sauce, or soy sauce
- 1/2 tsp salt
- 1 sweet red pepper, thinly sliced
- 1/4 cup chopped fresh cilantro
- 2 tbsp lime juice
- 2 tbsp dry-roasted peanuts, chopped
Details
Servings 6
Preparation
Step 1
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 (2 cm) cubes to make 3 cups (750 mL). 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. Reduce heat to low; partially cover and simmer until squash is almost tender, about 12 minutes. Add red pepper; simmer for 5 minutes.
5. 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.)
6. Stir in cilantro and lime juice; sprinkle with peanuts.
Notes: Yum! Also used lowfat firm tofu; used chicken broth instead of vegetable and a green pepper instead of the red, just because it's what was on hand. Red would have been better. Definite repeater.
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