Thai Tofu and Squash Curry

Ingredients

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

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