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Thai Tofu and Squash Curry

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“From Canadian Living magazine. Recommended for tofu lovers and/or fans of Thai-inspired dishes.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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