Ingredients
1
lb firm tofu or extra firm tofu, drained
1
small butternut squash (about 2 lb/1 kg)
2
tsp Thai red curry paste
14
ounces light coconut milk
1
tbsp packed brown sugar
1
tbsp fish sauce or soy sauce
1
sweet red pepper, thinly sliced
1/4
cup chopped fresh cilantro
2
tbsp salted peanuts, chopped
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.
Columbus Restaurants
