1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes
1 tablespoon fresh lime juice
5 cups hot cooked basmati or other long-grain rice
1/4 cup finely chopped unsalted, dry-roasted peanuts
1/4 cup chopped fresh cilantro
How to Make It
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.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; sauté 12 minutes or until golden brown, stirring occasionally. Add tofu and juice to squash mixture. Serve over rice; sprinkle evenly with peanuts and cilantro.
Really delicious BUT use only one half cup of liquid not three, and make it vegetable or chicken stock. Then you get a nice rich curry that serves four medium appetites or three larger ones. I used just one cup of leek and added a cup of snow peas and a little red bell pepper for color at the end. I substituted 2 TB yellow curry paste for the curry powder, as curry powder has nothing to do with Thailand and is kind of boring. Because of that, I omitted the hot pepper. With those changes, this is really good!
I should have know by the title that this was a stew and not a curry. I thought 3 cups of water made for too watery a result, I would reccomend cutting the water back to one cup and a few other variations puplished on my blog at http://www.dishoverdinner.com/2013/02/thai-tofu-and-winter-squash-curry.html
I wanted this to be better than it was. I followed the directions exactly and it was just a bit bland for us. Maybe I'm just picky when it comes to Thai food because I'm used to eating such great Thai meals. It got a little bit after I kicked up the flavor with a bit more lime juice, fish sauce, and sriacha. If I made this again I wouldn't use curry powder, I'd used a Thai yellow curry paste and definitely use a good amount of it.