Thai Tofu And Squash Curry Recipes

Steps:

• Heat oil in a large skillet over medium-high heat. Add tofu cubes, season with seasoned salt and fry until golden on all sides, stirring occasionally, about 15 minutes. Remove to paper towels, and set aside.
• Melt butter or margarine in the same skillet over medium heat. Add the onion and garlic; cook and stir until tender. Stir in coconut milk, curry powder, salt, pepper and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally.

Steps:

• Pat tofu dry with paper towels; cut into 3/4-inch (2 cm) cubes. Set aside.
• Peel and seed squash; cut into 3/4-inch cubes to make 3 cups. Set aside.
• In skillet, heat oil over medium heat; cook onion, garlic and curry paste, stirring occasionally, until onion is softened, about 5 minutes.
• Add squash, coconut milk, stock, soy sauce, sugar, fish sauce and salt; bring to boil.
• Reduce heat to low; partially cover and simmer until squash is almost tender, about 12 minutes.
• Add red pepper; simmer for 5 minutes. Add tofu; simmer until heated through, about 2 minutes.
• (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.)
• Stir in cilantro and lime juice; sprinkle with peanuts.

Steps:

• Heat approximately 1/3 of the coconut milk in a large pan.
• When it starts to separate (an oily sheen will appear on the surface), add the curry paste, fish sauce, and sugar and stir to mix well.
• Add the cleaned mushrooms and cook 1 minute.
• Pour in the rest of the coconut milk and bring to a boil.
• Add the green beans and tofu, then reduce heat, and simmer gently for about 4-5 minutes.
• Add the kaffir lime leaves and hot chillies.
• Garnish with cilantro before serving.
• Serve with hot cooked rice, if desired.

Steps:

• To prepare squash: Preheat oven to 400 degrees. Toss squash in 1 tbsp melted coconut oil and place on baking sheet. Roast in oven for 20-40 minutes, turning once until soft and browned, but not "mushy". Set aside to cool slightly.
• Heat a medium sautee pan to medium high heat. Dry-cook tofu for about 5 minutes until just golden, turning regularly to cook all sides. Remove from pan and set aside.
• Heat remaining coconut oil in sautee pan (still at medium heat). Sautee onion until translucent. Add minced garlic and ginger, stirring well. Add curry powder, cumin and dash of cayenne, stirring to toast for about 10 seconds.
• Immediately add coconut milk, sea salt and cilantro. Bring to a rolling boil and reduce to a simmer. Add tofu and squash to milk and stir. Simmer on low, covered, for about 10 minutes to let flavors meld.
• Remove cover, stir in spinach and green onions. Cook for another 2-3 minutes, increasing heat if thickening sauce is needed, until desired consistency is reached. Taste for seasoning, adding sea salt and cayenne as desired.
• 5. Serve over brown rice (or chosen grain), topped with additional chopped fresh cilantro and cashews. Serve with a wedge of fresh lime. Enjoy!

Steps:

• In a large pot, whisk together the coconut cream, coconut water, curry powder, chili powder, minced chili, lemongrass, ginger, garlic and tamari.
• Bring to a simmer and cook, stirring occasionally, for 10 minutes.
• Add leeks, yam, potato, squash and tofu. Cook for 5 minutes.
• Stir in cashew milk and bamboo shoots.
• Bring to a low boil and cook for 1 hour, stirring occasionally.
• Add snow peas and green pepper, cook 5 minutes.
• Remove from heat and stir in baby spinach.
• Serve over rice.