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Nutrition Facts
Serving Size 1 (290g) Recipe makes 6 servings The following items or measurements are not included below: Thai red curry paste 14 ounces light coconut milk vegetable stock
Calories 197
Calories from Fat 71		(36%)
Amount Per Serving		%DV
	Total Fat 8.0g	12%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 2.7g
	Polyunsaturated Fat 3.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 815mg		33%
Potassium 786mg		22%
Total Carbohydrate 26.5g		8%
	Dietary Fiber 4.8g	19%
	Sugars 8.1g
Protein 10.1g		20%
detailed view... how is this calculated?

Thai Tofu and Squash Curry

Recipe #147326 | 45 min | 30 min prep | add private note

⁽¹⁹⁾ RATE IT NOW Print Recipe

By: Roosie
Dec 5, 2005

From Canadian Living magazine. rRecommended for tofu lovers and/or fans of Thai-inspired dishes.

SERVES 6 (change servings and units)

Ingredients

1 lb firm tofu or extra firm tofu, drained
1 small butternut squash (about 2 lb/1 kg)
1 tablespoon vegetable oil
1 onion, sliced
2 garlic cloves, minced
2 teaspoons Thai red curry paste
14 ounces light coconut milk
1/2 cup vegetable stock
2 tablespoons soy sauce
1 tablespoon packed brown sugar
1 tablespoon fish sauce or soy sauce
1/2 teaspoon salt
1 sweet red pepper, thinly sliced
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
2 tablespoons 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.

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Featured Reviews for This Recipe

From: T-rex

On Nov 7, 2009

I was hoping to recreate my boyfriend's favorite dish from a local Thai restaurant when I happened upon this recipe. He and I both loved it. Carrots were a nice addition and I served it over brown rice. He prefers his food on the mild side but I topped it with a little Sriracha Hot Chili Sauce for some extra zest.

0 people found this review helpful

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From: Chef mojo in Connecticut

On Mar 2, 2009

I have made this dish several times and it comes out super duper delicious every time. I have made it with tofu and with chicken. I like spice, so I always kick it up a notch with curry powder and hot red peppers. It is actually a lot easier to make than it looks and is great for left overs. My girlfriends request this dish frequently. Thanks Roosie!

1 person found this review helpful

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From: Anne La Quebecoise

On Dec 11, 2005

Super yummy, healthy, easy - what else could you ask for? We enjoyed the way some of the squash cubes "melted" and thickened the delicious sauce. Made it with fish sauce and added about 1 1/2 cup brocoli pieces (florets plus peeled and diagonally sliced stalk) in step 6, which was a lovely addition, both in terms of color and taste. Served it with jasmine rice. Thanks for a keeper!

3 people found this review helpful

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From: Chef #652384

On Oct 14, 2009

I'm neither cook nor vegetarian. And I can honestly say that my only qualification is that I love to eat and I know good food. Well, I attempted to make this one and it turned out phenomenal! I can't believe I actually produced something that tastes this good. Thank you, Roosie!

1 person found this review helpful

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