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Tofu squash curry

  • 1 pound block extra firm tofu, cut into 1″ cubes
  • Pam for browning tofu
  • 1 can light coconut milk
  • small can bamboo shoots, cut into strips
  • 1 to 2 tablespoons Thai red curry paste (Thai Kitchen is a good one)
  • 1 tablespoon Sucanot or similar organic unprocessed sugar
  • 1/4 cup basil (Thai basil if you can get it)
  • 3 small summer squash, cut into chunks (or 1 butternut squash peeled and baked until soft)
  • large bunch of swiss chard, washed well and roughly chopped, tough stems removed
  • cooked (brown) rice
  1. Lightly brown the tofu in a small amount of Pam in a dutch oven. Sprinkle it with garlic powder as it cooks. (about 1 to 2 tablespoons) Remove tofu to a bowl.
  2. Dissolve the curry paste in 1/3 of the coconut milk. (Curry paste varies in spiciness and some are really hot. Use more or less depending on how hot you want the dish to be. Use caution if you are unfamiliar with red curry paste.) Place in the dutch oven and simmer for five minutes.
  3. Add sugar, tofu, squash and remaining coconut milk. Cook until squash is almost done.
  4. Add chard and cover. Steam for several minutes. Remove lid and mix.
  5. Add basil and cook a couple of minutes longer until flavors are blended and vegetables are cooked.
  6. Serve over rice.

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