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Thai Tofu and Squash Curry

Ingredients

  • salted peanuts, chopped
  • salted peanuts, chopped
  • lime juice
  • lime juice
  • fresh cilantro
  • fresh cilantro
  • sweet red pepper, thinly sliced
  • + 61 more ingredients
    • sweet red pepper, thinly sliced
    • salt
    • salt
    • soy sauce
    • soy sauce
    • 1 tablespoon fish sauce or 1 tablespoon
    • soy sauce
    • 1 tablespoon fish sauce or 1 tablespoon
    • brown sugar
    • brown sugar
    • soy sauce
    • soy sauce
    • vegetable stock
    • vegetable stock
    • light coconut milk
    • light coconut milk
    • Thai red curry paste
    • Thai red curry paste
    • garlic cloves, minced
    • garlic cloves, minced
    • onion, sliced
    • onion, sliced
    • vegetable oil
    • vegetable oil
    • extra firm tofu, drained
    • extra firm tofu, drained
    • 1 lb firm tofu or 1 lb
    • extra firm tofu, drained
    • 1 lb firm tofu or 1 lb
    • ½ teaspoon
    • ½ teaspoon
    • packed
    • 2
    • 2 tablespoons
    • ¼ cup
    • chopped
    • ¼ cup
    • 1
    • 1
    • 1 tablespoon
    • packed
    • 1 tablespoon
    • 2 tablespoons
    • 2 tablespoons
    • ½ cup
    • ½ cup
    • 14 ounces
    • 1 tablespoon
    • 2 teaspoons
    • 2 tablespoons
    • 2 teaspoons
    • 1 tablespoon
    • 1 lb
    • chopped
    • 2
    • 2 tablespoons
    • 2 tablespoons
    • 14 ounces
    • 1 tablespoon
    • 1
    • 1

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. ...

View full recipe at SpringPad

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