Thai Tofu And Butternut Squash Stew

• Ingredients
• 2 tablespoons roasted-peanut oil (such as Loriva) or vegetable oil, divided
• 2 cups thinly sliced leeks (about 3 small)
• 1 tablespoon minced peeled fresh ginger
• 3/4 to 1 1/2 teaspoons finely chopped seeded serrano chile
• 2 garlic cloves, minced
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon curry powder
• 1 teaspoon brown sugar
• 3 cups water
• 2 cups (1/2-inch) cubed peeled butternut squash (about 1 pound)
• 1/2 teaspoon salt
• 1 (14-ounce) can light coconut milk
• 4 (about 4 oz) cremini mushrooms, sliced
• 1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes
• 1 tablespoon fresh lime juice
• 5 cups hot cooked basmati or other long-grain rice
• 1/4 cup chunky peanut butter
• 1/4 cup chopped fresh cilantro

1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add leeks; saute 3 minutes. Add ginger, serrano, and garlic, and saute 1 minute. Stir in soy sauce, curry, and sugar. Add water, squash, mushrooms, salt, and coconut milk; bring to a boil. Reduce heat; simmer 15 minutes.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; saute 12 minutes or until golden brown, stirring occasionally. Add tofu, peanut butter, and juice to squash mixture. Serve over rice; sprinkle evenly cilantro.

ingredients, peanut oil, leeks, fresh ginger, seeded serrano chile, garlic, soy sauce, curry powder, brown sugar, water, butternut squash, salt, light coconut milk, cremini mushrooms, firm tofu, lime juice, basmati, chunky peanut butter, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/thai-tofu-and-butternut-squash-stew-1277947 (may not work)