Creamy Thai Tofu and Butternut Squash Curry
Indulge in the delightful flavors of this Creamy Thai Tofu and Butternut Squash Curry, a perfect harmony of textures and tastes. This savory dish features perfectly cubed tofu and sweet butternut squash simmered in a rich coconut milk base, further enhanced by aromatic spices and fresh vegetables. Ideal for a comforting family dinner or a meal prep option, it's packed with nutrition and warmth, making it a must-try for curry lovers.
6
Servings
83
Calories
16
Ingredients
Ingredients
firm or extra firm tofu
1 lb (drained and cut into 3/4-inch cubes)
butternut squash
1 small (peeled, seeded, and cut into 3/4-inch cubes (about 2 lb/1 kg))
vegetable oil
1 tablespoon (for sautéing)
onion
1 (sliced)
garlic cloves
2 (minced)
Thai red curry paste
2 teaspoons (for flavor)
light coconut milk
14 ounces (for the base of the curry)
vegetable stock
1/2 cup (to enhance flavor)
soy sauce
2 tablespoons (for seasoning)
brown sugar
1 tablespoon (packed for sweetness)
fish sauce or soy sauce
1 tablespoon (for additional umami (use soy sauce for vegetarian option))
salt
1/2 teaspoon (to taste)
sweet red pepper
1 (thinly sliced)
fresh cilantro
1/4 cup (chopped)
lime juice
2 tablespoons (freshly squeezed for brightness)
salted peanuts
2 tablespoons (chopped for garnish)
Instructions
1
1. Begin by patting the tofu dry with paper towels, then cut it into 3/4-inch (2 cm) cubes and set aside.
2
2. Peel and seed the butternut squash, then cut it into 3/4-inch cubes to yield about 3 cups. Set aside for later use.
3
3. Heat the vegetable oil in a large skillet over medium heat. Add the sliced onion, minced garlic, and Thai red curry paste. Stir occasionally and cook until the onion softens, approximately 5 minutes.
4
4. Incorporate the cubed butternut squash into the skillet, followed by the light coconut milk, vegetable stock, soy sauce, brown sugar, fish sauce (or a substitute soy sauce), and salt. Stir well to combine and bring the mixture to a boil.
5
5. Once boiling, reduce the heat to low, cover partially, and allow the curry to simmer until the squash is nearly tender, about 12 minutes.
6
6. Add the thinly sliced sweet red pepper to the skillet and continue to simmer for an additional 5 minutes. Gently stir in the cubed tofu and simmer until everything is heated through, roughly 2 minutes.
7
7. If making ahead, let the curry cool for 30 minutes, then refrigerate it uncovered in an airtight container until cold. Cover and store in the refrigerator for up to 1 day. Reheat to serve.
8
8. Finally, remove the skillet from the heat and stir in the chopped fresh cilantro and lime juice. Before serving, sprinkle with the chopped salted peanuts for a delightful crunch.
Nutrition Information
5g
Fat
6.7g
Carbs
3.3g
Protein
1.3g
Fiber
1g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the main protein source in the Creamy Thai Tofu and Butternut Squash Curry?
The main protein source is 1 lb of firm or extra firm tofu, drained and cut into 3/4-inch cubes.
How many servings does this curry recipe yield?
This recipe is designed to yield 6 servings.
Is this Thai curry recipe vegetarian-friendly?
Yes, it is vegetarian-friendly, especially if you substitute the fish sauce with soy sauce as suggested.
What kind of squash is used in this dish?
The recipe calls for one small butternut squash, peeled, seeded, and cut into cubes.
How should I prepare the tofu before cooking?
You should pat the tofu dry with paper towels and then cut it into 3/4-inch (2 cm) cubes.
What are the primary aromatics used for the base of the curry?
The base aromatics are sliced onion, minced garlic, and Thai red curry paste.
What liquids make up the curry sauce?
The sauce is made from 14 ounces of light coconut milk and 1/2 cup of vegetable stock.
How long does it take for the butternut squash to simmer?
The butternut squash should simmer for about 12 minutes until it is nearly tender.
When should I add the red pepper to the curry?
Add the thinly sliced sweet red pepper after the squash has simmered for 12 minutes, then cook for an additional 5 minutes.
What is the calorie count per serving?
Each serving contains approximately 83 calories.
How much fat is in one serving of this curry?
There are 5g of fat per serving.
What can I use instead of fish sauce to make this recipe vegan?
You can use an equal amount of soy sauce as a substitute for fish sauce.
How much protein does a serving of this tofu curry provide?
Each serving provides about 3.3g of protein.
Can this curry be made ahead of time?
Yes, you can let it cool for 30 minutes and refrigerate it in an airtight container for up to 1 day.
What garnishes are recommended for this dish?
The dish is finished with chopped fresh cilantro and 2 tablespoons of chopped salted peanuts for crunch.
What provides the acidity or brightness in the recipe?
The brightness comes from 2 tablespoons of freshly squeezed lime juice added at the end.
How much Thai red curry paste is needed?
The recipe requires 2 teaspoons of Thai red curry paste.
Is there any sugar in the recipe?
Yes, the recipe uses 1 tablespoon of packed brown sugar for sweetness.
What is the carbohydrate content per serving?
There are 6.7g of carbohydrates per serving.
How many grams of fiber are in a serving?
Each serving contains 1.3g of fiber.
What type of oil is used for sautéing the vegetables?
The recipe calls for 1 tablespoon of vegetable oil.
How many garlic cloves are needed?
You will need 2 minced garlic cloves.
What is the recommended size for the squash cubes?
The squash should be cut into 3/4-inch cubes, which should yield about 3 cups.
How much salt is used in the recipe?
The recipe uses 1/2 teaspoon of salt, or you can adjust to taste.
How long do you cook the tofu in the skillet?
Gently stir in the tofu at the end and simmer for roughly 2 minutes until heated through.
Does this recipe contain cholesterol?
According to the nutrition data provided, the cholesterol content is not listed or is negligible.
How much soy sauce is used for seasoning?
The recipe uses 2 tablespoons of soy sauce.
What is the total number of ingredients used?
There are 16 ingredients in total for this recipe.
Is the coconut milk used full-fat or light?
The recipe specifically calls for 14 ounces of light coconut milk.
What tags are associated with this recipe?
The tags include Thai cuisine, vegetarian, curry, tofu recipes, butternut squash, healthy, comfort food, dinner, meal prep, and vegan option.