Thai Tofu And Squash Curry - cooking recipe

Ingredients

1 lb firm tofu or 1 lb 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 1 tablespoon 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

Preparation

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 cubes to make 3 cups. 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 to 1 day. Reheat to continue.)
Stir in cilantro and lime juice; sprinkle with peanuts.