Ingredients
-
1
-
1
-
1
-
1
-
2
-
2
-
14
-
1/2
-
2
-
1
-
-
-
-
-
Directions
Thai Tofu and Squash Curry,From Canadian Living magazine. Recommended for tofu lovers and/or fans of Thai-inspired dishes.,Pretty good! One change that’s really needed: I highly recommend two Tablespoons of curry paste, not two teaspoons. I’ve made red curry enough times to know, but I would have even gone with three Tablespoons for this. I also opted for basil instead of cilantro, and no lime juice- since this is the more traditional flavors for Thai red curry. The tofu was a little lacking. I think it would be much better if it was pan fried before adding in with the rest, as with other tofu curry recipies I have made. But maybe that’s just a personal preference. Also it doesn’t matter if you pan fry it or not- the tofu really needs to be pressed before using. Otherwise it’s just really watery and blah. Most people who have cooked with tofu know this, but someone reading this recipe wouldn’t. I take two clean dish towels, wrap the block of tofu in it and put it on a plate, then add another upside down plate, then put something heavy on top. I like to press for at least 30 minutes, but an hour is better.,This is my favorite curry recipe that I have found on food.com. The flavor and texture were delicious. I will definitely make again.
I did not use fish sauce as that just sounds gross. I added a full tablespoon of red curry paste as we like it spicy. I skipped the salt, also the peanuts due to husband’s allergies. The cilantro and lime juice added a good bit of flavor. Thanks for the excellent recipe, Roosie!!
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Steps
|
1
Done
|
Pat Tofu Dry With Paper Towels; Cut Into 3/4-Inch (2 Cm) Cubes. Set Aside. |
|
2
Done
|
Peel and Seed Squash; Cut Into 3/4-Inch Cubes to Make 3 Cups. Set Aside. |
|
3
Done
|
in Skillet, Heat Oil Over Medium Heat; Cook Onion, Garlic and Curry Paste, Stirring Occasionally, Until Onion Is Softened, About 5 Minutes. |
|
4
Done
|
Add Squash, Coconut Milk, Stock, Soy Sauce, Sugar, Fish Sauce and Salt; Bring to Boil. |
|
5
Done
|
Reduce Heat to Low; Partially Cover and Simmer Until Squash Is Almost Tender, About 12 Minutes. |
|
6
Done
|
Add Red Pepper; Simmer For 5 Minutes. Add Tofu; Simmer Until Heated Through, About 2 Minutes. |
|
7
Done
|
(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
Done
|
Stir in Cilantro and Lime Juice; Sprinkle With Peanuts. |
