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Dine Out List/Recipes/Vegetarian Recipes/Thai Tofu and Squash Curry
Thai Tofu and Squash Curry
1 lb firm tofu or 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 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
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.
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