Thai Tofu And Squash Curry

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From canadian living magazine. recommended for tofu lovers and/or fans of thai-inspired dishes.

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Steps

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Pat tofu dry with paper towels.

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Cut into 3 / 4-inch cubes.

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Set aside.

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Peel and seed squash.

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Cut into 3 / 4-inch cubes to make 3 cups.

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Set aside.

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In skillet , heat oil over medium heat.

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Cook onion , garlic and curry paste , stirring occasionally , until onion is softened , about 5 minutes.

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Add squash , coconut milk , stock , soy sauce , sugar , fish sauce and salt.

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Bring to boil.

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Reduce heat to low.

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Partially cover and simmer until squash is almost tender , about 12 minutes.

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Add red pepper.

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Simmer for 5 minutes.

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Add tofu.

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Simmer until heated through , about 2 minutes.

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Stir in cilantro and lime juice.

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Sprinkle with peanuts.

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Ingredients

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firm tofu, butternut squash, vegetable oil, onion, garlic cloves, thai red curry paste, light coconut milk, vegetable stock, soy sauce, brown sugar, fish sauce, salt, sweet red pepper, fresh cilantro, lime juice, salted peanuts