Thai Tofu and Winter Squash Recipe

Name: Thai Tofu and Winter Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons peanut oil or 2 tablespoons vegetable oil, divided; 2 cups thinly sliced leeks; 1 tablespoon minced peeled fresh ginger; 34-1 ½ teaspoon finely chopped seeded serrano chili; 2 garlic cloves, minced; 3 tablespoons Braggs liquid aminos; 1 tablespoon curry powder; 1 teaspoon brown sugar; 3 cups water; cubed peeled butternut squash; ½ teaspoon salt; 14 ounces light coconut milk; 12 13 ounces waterpacked firm tofu, drained and cut into 1/2-inch cubes; 1 tablespoon fresh lime juice; 5 cups hot cooked basmati rice or 5 cups other long-grain rice; ¼ cup finely chopped dry-roasted unsalted peanuts; ¼ cup chopped fresh cilantro or ¼ cup fresh parsley

Servings: persons

2 tablespoons peanut oil or 2 tablespoons vegetable oil, divided
2 cups thinly sliced leeks
1 tablespoon minced peeled fresh ginger
34-1 ½ teaspoon finely chopped seeded serrano chili
2 garlic cloves, minced
3 tablespoons Braggs liquid aminos
1 tablespoon curry powder
1 teaspoon brown sugar
3 cups water
cubed peeled butternut squash
½ teaspoon salt
14 ounces light coconut milk
12 13 ounces waterpacked firm tofu, drained and cut into 1/2-inch cubes
1 tablespoon fresh lime juice
5 cups hot cooked basmati rice or 5 cups other long-grain rice
¼ cup finely chopped dry-roasted unsalted peanuts
¼ cup chopped fresh cilantro or ¼ cup fresh parsley

1
Heat tbsp oil in heavy pot over med high heat then add the leeks [to reduce fat use broth instead of oil]saute 3 minutes.
2
Add the pepper, ginger, garlic [and if needed broth]and saute a minute.
3
Stir in Braggs, curry and sugar.
4
Now add water with the squash, salt and coconut milk.
5
Boil.
6
Then reduce heat to a simmer and cook 15 minutes.
7
Heat oil in skillet [or use broth] over med high heat and add tofu.
8
Saute for 12 minutes or until golden brown.
9
Stir occasionally if using oil.
10
Stir more often if using water/broth.
11
Add tofu and juice to squash mixture.
12
Serve over rice and sprinkle evenly with peanuts and cilantro before serving.

1098

kcal

Calories

Fat

209

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 17 ingredients. The key ingredients include: 2 tablespoons peanut oil or 2 tablespoons vegetable oil, divided, 2 cups thinly sliced leeks, 1 tablespoon minced peeled fresh ginger, 34-1 ½ teaspoon finely chopped seeded serrano chili, and more.

Yes, Thai Tofu and Winter Squash 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 Winter Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions