Thai-Style Tofu and Butternut Squash Curry
Cooking for a crowd means dealing with dietary restrictions. Need to cook for friends that are vegan, vegetarian, dairy-free, or gluten-free? This tofu butternut squash curry checks off all the boxes. Between the plant-based coconut milk, the tofu, and the jasmine rice, this butternut squash curry works well for anyone who's coming over for dinner.
This recipe was provided by Kristine Kidd, author of Weeknight Gluten-Free.
Makes 4 servings
Vegetable oil, 1 tablespoon
Green onions, 4, white and light green parts sliced separately
Fresh ginger, 3 tablespoons minced
Butternut squash cubes, 1 package (3⁄4–1 lb/375–500 g)
Coconut milk, 1 can (14 oz/430 ml)
Fresh lime juice, 2 tablespoons
Asian fish sauce or gluten-free tamari, 11/2 tablespoons
Thai red curry paste, 1 tablespoon
Sugar, 2 teaspoons
Firm tofu, 1 package (14 oz/440 g) drained, cut into 3⁄4-inch pieces
Chard leaves, 2 cups (2 oz/60 g) chopped
Brown jasmine rice (page 214)
Fresh basil, 1/3 cup (1⁄2 oz/15 g), sliced
How To Make It
- In a heavy medium pot over medium-low heat, warm the oil. Add the white part of the green onions and the ginger and stir until fragrant, about 2 minutes. Add the squash and stir 1 minute to heat. Add the coconut milk, 3/4 cup (6 fl oz/180 ml) water, lime juice, fish sauce, curry paste, and sugar and bring to a simmer. Stir in the tofu. Cover partially and simmer until the squash is just tender about 20 minutes. Add the chard and cook until wilted, about 2 minutes.
- Fluff the rice with a fork and divide among 4 warmed bowls. Spoon the curry over. Sprinkle with the green part of the green onions and the basil and serve right away.