Thai Tofu And Squash Curry

• 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

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.

extra firm, butternut squash, vegetable oil, onion, garlic, red curry, light coconut milk, vegetable stock, soy sauce, brown sugar, fish sauce, salt, sweet red pepper, fresh cilantro, lime juice, peanuts

Taken from www.food.com/recipe/thai-tofu-and-squash-curry-147326 (may not work)