Thai Tofu And Squash Curry Recipe

Name: Thai Tofu And Squash Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Thai Tofu And Squash Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Tofu And Squash Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions