Thai Tofu and Squash Curry
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A vegan dish is one that contains no animal products, and this curry is a full-flavoured example of the genre. Squash and red pepper provide brilliant colour and textural contrast to firm tofu in this one-pot dish. We use firm tofu in stews because it holds its shape well when stirred. If you aren't into fiery foods, you can use Thai Kitchen red curry paste (which we find milder than other brands), reduce the amount or use mild Indian curry paste. Serve over rice or noodles.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 204 |
| pro | 9 g |
| total fat | 11 g |
| sat. fat | 4 g |
| carb | 21 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 878 mg |
| % RDI: | - |
| calcium | 15% |
| iron | 14% |
| vit A | 62% |
| vit C | 77% |
| folate | 23% |
Suggested Recipes
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1 pkg (425 g) firm or extra-firm tofu, drained
1 small butternut squash (about 2 lb/1 kg)
1 tbsp (15 mL) vegetable oil
1 onion, sliced
2 cloves garlic, minced
2 tsp (10 mL) Thai red curry paste
1 can (14 oz/398 mL) light coconut milk
1/2 cup (125 mL) vegetable stock
2 tbsp (25 mL) soy sauce
1 tbsp (15 mL) packed brown sugar
1 tbsp (15 mL) fish sauce or soy sauce
1/2 tsp (2 mL) salt
1 sweet red pepper, thinly sliced
1/4 cup (50 mL) chopped fresh coriander
2 tbsp (25 mL) lime juice
2 tbsp (25 mL) salted peanuts, chopped
Preparation:
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 (2 cm) cubes to make 3 cups (750 mL). 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 sa< 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 1 day. Reheat to continue.) Stir in coriander and lime juice; sprinkle with peanuts.
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 sa< 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 1 day. Reheat to continue.) Stir in coriander and lime juice; sprinkle with peanuts.
Tags:
Main Course; Vegetarian; Tofu; Vegetables; Nuts; Skillet; Make-Ahead;
Source
Canadian Living Magazine: June 2003
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