Thai Tofu and Winter Squash

• 2 tablespoons peanut oil or 2 tablespoons vegetable oil, divided
• 2 cups thinly sliced leeks
• 1 tablespoon minced peeled fresh ginger
• 34-1 12 teaspoon finely chopped seeded serrano chili
• 2 garlic cloves, minced
• 3 tablespoons Braggs liquid aminos
• 1 tablespoon curry powder
• 1 teaspoon brown sugar
• 3 cups water
• cubed peeled butternut squash
• 12 teaspoon salt
• 14 ounces light coconut milk
• 12 13 ounces waterpacked firm tofu, drained and cut into 1/2-inch cubes
• 1 tablespoon fresh lime juice
• 5 cups hot cooked basmati rice or 5 cups other long-grain rice
• 14 cup finely chopped dry-roasted unsalted peanuts
• 14 cup chopped fresh cilantro or 14 cup fresh parsley

1. Heat tbsp oil in heavy pot over med high heat then add the leeks to reduce fat use broth instead of oilsaute 3 minutes.
2. Add the pepper, ginger, garlic and if needed brothand saute a minute.
3. Stir in Braggs, curry and sugar.
4. Now add water with the squash, salt and coconut milk.
5. Boil.
6. Then reduce heat to a simmer and cook 15 minutes.
7. Heat oil in skillet or use broth over med high heat and add tofu.
8. Saute for 12 minutes or until golden brown.
9. Stir occasionally if using oil.
10. Stir more often if using water/broth.
11. Add tofu and juice to squash mixture.
12. Serve over rice and sprinkle evenly with peanuts and cilantro before serving.

peanut oil, leeks, fresh ginger, seeded serrano chili, garlic, braggs, curry powder, brown sugar, water, salt, light coconut milk, lime juice, basmati rice, peanuts, fresh cilantro

Taken from www.food.com/recipe/thai-tofu-and-winter-squash-199838 (may not work)