1. Pat tofu dry with paper towels; cut into 3/4-inch (2 cm) cubes. Set aside. 2. Peel and seed squash; cut into 3/4-inch cubes to make 3 cups. Set aside. 3. In skillet, heat oil over medium heat; cook onion, garlic and curry paste, stirring occasionally, until onion is softened, about 5 minutes. 4. Add squash, coconut milk, stock, soy sauce, sugar, fish sauce and salt; bring to boil. 5. Reduce heat to low; partially cover and simmer until squash is almost tender, about 12 minutes. 6. Add red pepper; simmer for 5 minutes. Add tofu; simmer until heated through, about 2 minutes. 7. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 1 day. Reheat to continue.) 8. Stir in cilantro and lime juice; sprinkle with peanuts. ---------------------------------------------------------------------------
Nutrition
Ingredients
