Nutty whole grains make a perfect bed for a bowl of saucy winter veggies in this cozy one-dish meal of Winter Squash and Tofu Panang Curry.
1 3/4 cups water
1 cup uncooked brown jasmine rice
1 teaspoon minced peeled fresh ginger
1/4 teaspoon kosher salt
1/2 cup chopped cilantro
1 (14-ounce) block extra-firm tofu, drained and cut into 1-inch cubes
5 teaspoons canola oil, divided
2 tablespoons creamy peanut butter
1 1/2 tablespoons Thai red curry paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1 (14-ounce) can light coconut milk
3 tablespoons lower-sodium soy sauce
1 tablespoon brown sugar
3 cups cubed peeled kabocha squash
1 cup chopped red bell pepper
1/3 cup sliced shallots
1 1/2 teaspoons grated lime rind
2 tablespoons fresh lime juice
1/2 cup fresh basil leaves
How to Make It
Combine first 4 ingredients in a saucepan. Bring to a boil; cover, reduce heat, and simmer 35 minutes. Let stand 10 minutes. Add cilantro; fluff rice mixture.
Place tofu on several layers of paper towels. Cover with additional paper towels. Let stand for 30 minutes, pressing down occasionally.
Heat a wok or large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add tofu; sauté 8 minutes or until golden brown, stirring occasionally. Remove tofu from pan; keep warm.
Return pan to medium heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add peanut butter, curry paste, cumin, and coriander; cook 15 seconds. Add coconut milk, soy sauce, and sugar, stirring with a whisk until smooth. Add squash, bell pepper, and shallots. Bring to a boil; reduce heat, and simmer 15 minutes or until squash is tender. Gently stir in tofu, rind, and juice. Cook 1 minute. Sprinkle evenly with basil; serve over rice.
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