Friday, January 31, 2014

Winter squash and tofu curry

20140118182730The perfect dinner for a cool winter evening, I adapted this recipe from one I found in the Jan/Feb 2014 issue of Cooking Light.  It looks like a lot of ingredients, but the cooking is quick.  It’s tasty and simple – my husband put this dish together to give me the night off!

1 cup uncooked rice
14 oz. firm tofu, cut into 1 inch cubes
5 tsp canola oil
2 tsp creamy peanut butter
1 1/2 tblsp Thai red curry paste
1 tsp cumin
1 tsp coriander
1 14 oz. can light coconut milk
3 tblsp soy sauce
1 tblsp brown sugar
3 cups cubed squash (I used butternut)
1 cup red bell pepper
2 or 3 shallots, sliced
2 tblsp lime juice
1/1/2 tsp grated lime rind
1/2 cup basil leaves

  1. Cook rice.
  2. Place tofu on several layers of paper towels and cover with more paper towels.  Let the tofu drain for about 30 minutes.
  3. Heat pan with 1 tblsp oil.  Add tofu and saute until golden brown.  Remove tofu.
  4. Reheat pan and add 2 tblsp oil, peanut butter, curry paste, cumin, and coriander.  Cook for about 15 seconds.
  5. Add coconut milk, soy sauce, and sugar.
  6. Add squash, bell pepper, and shallots.  Bring the mixture to a boil.  Then reduce heat and simmer for about 15 minutes or until squash is tender.
  7. Stir in tofu, lime rind, and juice.
  8. Serve over rice with basil leaves as a garnish.

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