Thai Tofu-and-Winter Squash Stew

Ingredients

• ¼ cup chopped fresh cilantro
• ¼ cup finely chopped unsalted, dry-roasted peanuts
• 5 cups hot cooked basmati or other long-grain rice
• 1 tablespoon fresh lime juice
• 1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into ½-inch cubes
• 1 (14-ounce) can light coconut milk
• ½ teaspoon salt
• + 9 more ingredients
• • 2 cups (½-inch) cubed peeled butternut squash (about 1 pound)
  • 3 cups water
  • 1 teaspoon brown sugar
  • 1 tablespoon curry powder
  • 2 garlic cloves, minced
  • ¾ to 1 ½ teaspoons finely chopped seeded serrano chile
  • 1 tablespoon minced peeled fresh ginger
  • 2 cups thinly sliced leeks (about 3 small)
  • 2 tablespoons roasted-peanut oil (such as Loriva) or vegetable oil, divided

1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add leeks; sauté 3 minutes. Add ginger, serrano, and garlic, and sauté 1 minute. Stir in soy sauce, curry, and sugar. Add water, squash, salt, and coconut milk; bring to a boil. Reduce heat; simmer 15 minutes. 2. Heat 1 tablespoon o...

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