Ingredients

• 1 lb firm tofu or 1 lb extra firm tofu, drained
• 1 small butternut squash (about 2 lb/1 kg)
• 1 tablespoon vegetable oil
• 1 onion, sliced
• 2 garlic cloves, minced
• 2 teaspoons Thai red curry paste
• 14 ounces light coconut milk
• 1/2 cup vegetable stock
• 2 tablespoons soy sauce
• 1 tablespoon packed brown sugar
• 1 tablespoon fish sauce or 1 tablespoon soy sauce
• 1/2 teaspoon salt
• 1 sweet red pepper, thinly sliced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lime juice
• 2 tablespoons salted peanuts, chopped

Instructions

1. Pat tofu dry with paper towels; cut into 3/4-inch (2 cm) cubes. Set aside.

2. Peel and seed squash; cut into 3/4-inch cubes to make 3 cups. Set aside.

3. In skillet, heat oil over medium heat; cook onion, garlic and curry paste, stirring occasionally, until onion is softened, about 5 minutes.

4. Add squash, coconut milk, stock, soy sauce, sugar, fish sauce and salt; bring to boil.

5. Reduce heat to low; partially cover and simmer until squash is almost tender, about 12 minutes.

6. Add red pepper; simmer for 5 minutes. Add tofu; simmer until heated through, about 2 minutes.

7. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 1 day. Reheat to continue.)

8. Stir in cilantro and lime juice; sprinkle with peanuts.