Recipes

Thai Tofu and Squash Curry

Name: Squash It!
Ingredients: 1 pound firm tofu; 1 small butternut squash (peeled, seeded and cut into chunks); 1 tbsp vegetable oil; 1 onion (sliced); 2 garlic cloves (finely chopped); 1/2 cup vegetable stock; 2 tsp Thai red curry paste; 14 ounces light coconut milk; 3 tbsp soy sauce; 1 tbsp brown sugar; 1/2 tsp salt; 1 sweet red pepper (thinly sliced); 1/4 cup cilantro (chopped); 2 tbsp lime juice; 2 tbsp salted peanuts (chopped)

2 years ago

April 16, 2023

Karishma

Squash It!

A deliciously vegetarian curry for your dinner table.

Servings

MetricUS Imperial

Ingredients

1 pound firm tofu
1 small butternut squash peeled, seeded and cut into chunks
1 tbsp vegetable oil
1 onion sliced
2 garlic cloves finely chopped
1/2 cup vegetable stock
2 tsp Thai red curry paste
14 ounces light coconut milk
3 tbsp soy sauce
1 tbsp brown sugar
1/2 tsp Salt
1 sweet red pepper thinly sliced
1/4 cup Cilantro chopped
2 tbsp lime juice
2 tbsp salted peanuts chopped

Servings

MetricUS Imperial

Ingredients

1 pound firm tofu
1 small butternut squash peeled, seeded and cut into chunks
1 tbsp vegetable oil
1 onion sliced
2 garlic cloves finely chopped
1/2 cup vegetable stock
2 tsp Thai red curry paste
14 ounces light coconut milk
3 tbsp soy sauce
1 tbsp brown sugar
1/2 tsp Salt
1 sweet red pepper thinly sliced
1/4 cup Cilantro chopped
2 tbsp lime juice
2 tbsp salted peanuts chopped

Instructions

Sauté the onion, garlic and curry paste in the oil for five minutes.
Stir in the squash, stock, coconut milk, soy sauce and sugar and allow the curry to boil.
Once it boils, lower the heat, cover it partially and allow it to simmer for ten minutes.
Add the red pepper and simmer the curry for five minutes.
Then, add the tofu and continue simmering for two minutes.
Take the curry off the heat and add the cilantro and lime juice.
Garnish with peanuts and serve!

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