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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I made the recipe as written except I bought pre-cut banana squash. I thought it was a very rich, robust flavor. As others mentioned, it did not have a "kick" to it like most curries. I would definitely make it again and add more Red Curry and maybe some cayenne.
I know this a vegan recipe, but I can't eat soy, so I subbed shrimp. I used butternut squash. I would make sure to cut the cubes smaller so they cooked faster next time. Not spicy at all, but very flavorful, a lot of depth and layers. Yum! I would make again.
What I liked: it was vegan and the flavors were hearty and wonderful. What I didn't like: it took a lot of prep work. I left the cilantro out of the rice, and substituted butternut squash for the kabocha and dried orange peel for the lime rind, but otherwise I followed the recipe. My meat-eating, tofu-hating husband gave this dish an emphatic thumbs down, but I'm looking forward to eating the leftovers for lunch.
This recipe was very good and flavorful and for me was one of the better curry recipes I have tried. I used butternut instead of kabocha and used slightly more red curry paste. I loved the sourness from the lime and the flavor of the basil.
I agree that this one had too many flavors going on. Also, this was my first experience with kabocha squash and I wasn't a big fan of the taste or the work involved prepping it, so that definitely influenced my opinion of this dish. Might be better with butternut squash, but as Cooking Light has other Thai curry recipes I like better, I won't be making this one again.
This was a bit heavier than I like my food to be, but it has a nice mix of flavors, maybe a few too many flavors though. I will not make it again. I have tried variations on this theme of tofu , peanut butter and soy sauce over the years and this one is not high on my list. Oh well, it is so rare that Cooking Light disappoints, it is bound to happen at some point.
I'm eating this as I write. It is very good. I added salt and pepper to the finished serving, and thought the spice level was adequate (and I like spicy foods), but if you like more, you can add more of the spiced called for. It is a very tasty, 'feel-good' dish that appears to be healthy and is very satisfying. Kind of a lot of work - took me a full hour hands-on, including peeling and cubing the squash. The squash turned out to be way more than I needed - you will be surprised by how much you get from an average kabocha squash. The rice portion was too little by at least half. I cannot taste the peanut butter in the sauce, but it is fine anyway. This is good with a glass of white wine. Don't skip the basil - very nice finish to the dish. I like never cook with tofu, and this recipe is a great way to use this ingredient. I recommend this recipe, and am glad I invested in making it.