Thai Tofu and Squash Curry

By The Canadian Living Test Kitchen

47 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	204204 cal
pro	9 g9g pro
total fat	11 g11g total fat
sat. fat	4 g4g sat. fat
carb	21 g21g carb
fibre	3 g3g fibre
chol	0 mg0mg chol
sodium	878 mg878mg sodium
% RDI:	-
calcium	1515 calcium
iron	1414 iron
vit A	6262 vit A
vit C	7777 vit C
folate	2323 folate

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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.

Ingredients

1 pkg (425 g) firm tofu , drained1 1pkg (425 g) pkg (425 g)firm tofu or extra-firm tofu, drained
1 1small butternut squashbutternut squashes, (about 2 lb/1 kg)
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 onion , sliced1 1oniononions, sliced
2 cloves garlic , minced2 2cloves garlic, minced
2 tsp Thai red curry paste 2 2tsp tspThai red curry paste
1 1can (14 oz/398 mL) can (14 oz/398 mL)light coconut milk
1/2 cup vegetable stock 1/2 1/2cup cupvegetable stock
2 tbsp soy sauce 2 2tbsp tbspsoy sauce
1 tbsp packed brown sugar 1 1tbsp tbsppacked brown sugar
1 tbsp fish sauce 1 1tbsp tbspfish sauce or soy sauce
1/2 tsp salt 1/2 1/2tsp tspsalt
1 sweet red pepper , thinly sliced1 1sweet red peppersweet red peppers, thinly sliced
1/4 cup chopped fresh coriander 1/4 1/4cup cupchopped fresh coriander
2 tbsp lime juice 2 2tbsp tbsplime juice
2 tbsp salted peanuts , chopped2 2tbsp tbspsalted peanutsalted 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.

Source : Canadian Living Magazine: June 2003