Thai Tofu And Winter Squash

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 5
• 2 tablespoons peanut oil or 2 tablespoons vegetable oil, divided
• 2 cups thinly sliced leeks
• 1 tablespoon minced peeled fresh ginger
• 3/4-1 1/2 teaspoon finely chopped seeded serrano chili
• 2 garlic cloves, minced
• 3 tablespoons braggs liquid aminos
• 1 tablespoon curry powder
• 1 teaspoon brown sugar
• 3 cups water
• cubed peeled butternut squash
• 1/2 teaspoon salt
• 14 ounces light coconut milk
• 12 1/3 ounces waterpacked firm tofu, drained and cut into 1/2-inch cubes
• 1 tablespoon fresh lime juice
• 5 cups hot cooked basmati rice or 5 cups other long-grain rice
• 1/4 cup finely chopped dry-roasted unsalted peanuts
• 1/4 cup chopped fresh cilantro or 1/4 cup fresh parsley

Recipe

• 1 heat tbsp oil in heavy pot over med high heat then add the leeks [to reduce fat use broth instead of oil]saute 3 minutes.
• 2 add the pepper, ginger, garlic [and if needed broth]and saute a minute.
• 3 stir in braggs, curry and sugar. now add water with the squash, salt and coconut milk.
• 4 boil. then reduce heat to a simmer and cook 15 minutes.
• 5 heat oil in skillet [or use broth] over med high heat and add tofu. saute for 12 minutes or until golden brown. stir occasionally if using oil. stir more often if using water/broth.
• 6 add tofu and juice to squash mixture.
• 7 serve over rice and sprinkle evenly with peanuts and cilantro before serving.