Winter Squash and Tofu Panang Curry

Photo: Randy Mayor; Styling: Cindy Barr  

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.

Yield: Serves 6 (serving size: about 1 cup curry and 2/3 cup rice)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 45 Minutes
Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 341
  • Fat: 14.7g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 7g
  • Polyunsaturated fat: 2.6g
  • Protein: 12.9g
  • Carbohydrate: 44.3g
  • Fiber: 4.2g
  • Cholesterol: 0.0mg
  • Iron: 3.3mg
  • Sodium: 467mg
  • Calcium: 182mg

Ingredients

  • 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

Preparation

  1. 1. 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.
  2. 2. Place tofu on several layers of paper towels. Cover with additional paper towels. Let stand for 30 minutes, pressing down occasionally.
  3. 3. 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.
  4. 4. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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