Green Curry Tofu and Winter Squash over Brown Rice

Chef Robin Asbell uses tofu in her recipe for an easy Monday Night Meal.

Serves 4

1 cup short grain brown rice
1 pound extra firm tofu, pressed
1 15 ounce can coconut milk
1 tablespoon green curry paste
1 cup vegetable stock
2 tablespoons soy sauce, to taste
1/4 cup palm sugar or brown sugar
1 large lime, zest pared off in a wide strip (or 4 lime leaves)
4 cups winter squash, peeled and cubed (half a 2.5 lb)
1/2 large red bell pepper, chopped
1/2 cup thai basil, torn
1/2 cup roasted peanuts, chopped

  1. Bring 2 cups water to a boil in a small pot, add rice, return to a boil, then reduce to low and cover. Simmer for 40 minutes, until water is absorbed and the rice is tender.
  2. Cube the tofu, reserve. In a wok or large saute pan, heat the coconut milk. Add the curry paste, mashing it to make smooth, and bring to a boil. Add the vegetable stock, tamari, palm sugar or brown sugar, and lime leaves or zest. Bring to a full boil and cook for 5 minutes, stirring.
  3. Add the squash cubes and red bell pepper and stir, continue simmering until the squash is tender when pierced with a paring knife, about 10 more minutes. Add the tofu and stir, cook for 3-4 minutes until the tofu is heated and glazed. Stir in the Thai Basil just before serving.

Serve over cooked rice with peanuts sprinkled on top. Garnish with basil sprigs.

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