Thai Tofu-And-Winter Squash Stew

• 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 less-sodium mushroom-flavored soy sauce (such as House of Tsang) or 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
• 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 finely chopped unsalted, dry-roasted peanuts
• 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, 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 and juice to squash mixture. Serve over rice; sprinkle evenly with peanuts and cilantro.

peanut oil, leeks, fresh ginger, seeded serrano chile, garlic, mushroomflavored, curry powder, brown sugar, water, butternut squash, salt, light coconut milk, firm tofu, lime juice, basmati, peanuts, fresh cilantro

Taken from www.myrecipes.com/recipe/thai-tofu-and-winter-squash-stew (may not work)