Winter Squash And Tofu Panang Curry

• 1 3/4 cups water
• 1 cup uncooked brown jasmine rice
• 1 teaspoon minced peeled fresh ginger
• 1/4 teaspoon kosher salt
• 1/2 cup chopped cilantro
• 1 (14-ounce) block extra-firm tofu, drained and cut into 1-inch cubes
• 5 teaspoons canola oil, divided
• 2 tablespoons creamy peanut butter
• 1 1/2 tablespoons Thai red curry paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 (14-ounce) can light coconut milk
• 3 tablespoons lower-sodium soy sauce
• 1 tablespoon brown sugar
• 3 cups cubed peeled kabocha squash
• 1 cup chopped red bell pepper
• 1/3 cup sliced shallots
• 1 1/2 teaspoons grated lime rind
• 2 tablespoons fresh lime juice
• 1/2 cup fresh basil leaves

1. Combine first 4 ingredients in a saucepan. Bring to a boil; cover, reduce heat, and simmer 35 minutes. Let stand 10 minutes. Add cilantro; fluff rice mixture.
2. Place tofu on several layers of paper towels. Cover with additional paper towels. Let stand for 30 minutes, pressing down occasionally.
3. Heat a wok or large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add tofu; saute 8 minutes or until golden brown, stirring occasionally. Remove tofu from pan; keep warm.
4. Return pan to medium heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add peanut butter, curry paste, cumin, and coriander; cook 15 seconds. Add coconut milk, soy sauce, and sugar, stirring with a whisk until smooth. Add squash, bell pepper, and shallots. Bring to a boil; reduce heat, and simmer 15 minutes or until squash is tender. Gently stir in tofu, rind, and juice. Cook 1 minute. Sprinkle evenly with basil; serve over rice.
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water, brown jasmine rice, fresh ginger, kosher salt, cilantro, canola oil, peanut butter, red curry, ground cumin, ground coriander, light coconut milk, lower, brown sugar, red bell pepper, shallots, lime rind, lime juice, fresh basil

Taken from www.myrecipes.com/recipe/squash-tofu-panang-curry (may not work)