Thai Tofu and Squash Curry – Thai Food Recipes

This dish is recommended for tofu lovers and/or fans of Thai-inspired dishes.

                                                          

Ingredients

• 1 lb firm tofu or 1 lb extra firm tofu , drained
• 1 small butternut squash (about 2 lb/1 kg)
• 1 tbsp of vegetable oil
• 1 onion, sliced
• 2 garlic cloves, minced
• 2 tsp of Thai red curry paste
• 14 ounces light coconut milk
• ½ cup vegetable stock
• 2 tbsp of soy sauce
• 1 tbsp of packed brown sugar
• 1 tbsp of fish sauce or 1 tbsp of soy sauce
• ½ tsp of salt
• 1 sweet red pepper, thinly sliced
• ¼ cup chopped fresh cilantro
• 2 tbsp of lime juice
• 2 tbsp of salted peanuts, chopped

Directions:

Pat tofu dry with paper towels; cut into 3/4-inch cubes then set aside

Peel and seed squash; cut into 3/4-inch cubes to make 3 cups then 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

Stir in cilantro and lime juice; sprinkle with peanuts

Serve on top of white rice

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