Ingredients
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1 lb firm tofu or 1 lb extra firm tofu, drained
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1 small butternut squash (about 2 lb/1 kg)
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1 tablespoon vegetable oil
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1 onion, sliced
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2 garlic cloves, minced
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14 ounces light coconut milk
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1/2 cup vegetable stock
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2 tablespoons soy sauce
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1 tablespoon packed brown sugar
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1 tablespoon fish sauce or 1 tablespoon soy sauce
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1/2 teaspoon salt
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1 sweet red pepper, thinly sliced
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1/4 cup chopped fresh cilantro
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2 tablespoons lime juice
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2 tablespoons salted peanuts, chopped
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2 teaspoons Thai red curry paste
Instructions
- 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.