Thai Tofu and Squash Curry
This recipe makes 6 servings
|Per serving: about||-|
|total fat||11 g|
|sat. fat||4 g|
- Portion size: 6
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.
- 1 pkg (425 g) 1pkg (425 g)firm tofu or extra-firm tofu, drained
- 1 1small butternut squashbutternut squashes, (about 2 lb/1 kg)
- 1 tbsp 1tbspvegetable oil
- 1 1oniononions, sliced
- 2 2cloves garlic, minced
- 2 tsp 2tspThai red curry paste
- 1 can (14 oz/398 mL) 1can (14 oz/398 mL)light coconut milk
- 1/2 cup 1/2cupvegetable stock
- 2 tbsp 2tbspsoy sauce
- 1 tbsp 1tbsppacked brown sugar
- 1 tbsp 1tbspfish sauce or soy sauce
- 1/2 tsp 1/2tspsalt
- 1 1sweet red peppersweet red peppers, thinly sliced
- 1/4 cup 1/4cupchopped fresh coriander
- 2 tbsp 2tbsplime juice
- 2 tbsp 2tbspsalted peanutsalted peanuts, chopped
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 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. (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