Tofu and Thai-style squash
This curry works well for all types of food restrictions.
Cooking for a crowd means treating food restrictions. Need to cook for friends who arevegan, vegetarian, without dairy products, orgluten free? This Tofu Bossavernut squash curry checks all boxes. Between herbal coconut milk, tofu and jasmine rice, this Squash Butternut curry works well for anyone coming for dinner.
This recipe was provided by Kristine Kidd, author ofGluten free of the week.
Made 4 servings
Ingredients
Vegetable oil, 1 tablespoon
Green onions, 4, white and light green green sliced separately
Fresh ginger, 3 tablespoons of eminent
Butternut squash cubes, 1 package (3 / 4-1 lb / 375-500 g)
Coconut milk, 1 bobbin box (14 oz / 430 ml)
Fresh lime juice, 2 tablespoons
Asian fish sauce or gluten-free Tamari, 11/2 tablespoons
Thai Red Curry Paste, 1 tablespoon
Sugar, 2 teaspoons
Farm tofu, 1 package (14 oz / 440 g) drained, cut into 3/4 inch pieces
Chardle sheets, 2 cups (2 oz / 60 g) chopped
Jasmin Brown Rice (page 214)
Fresh basil, 1/3 cup (1/2 oz / 15 g), sliced
How to do it
- In a medium-low medium medium pot, heat the oil. Add the white part of the green onions and ginger and stir up to Parfumez, about 2 minutes. Add the squash and stir 1 minute to heat. Add coconut milk, 3/4 cup (6 fl oz / 180 ml) of water, lime juice, fish sauce, curry paste and sugar and make a cooker . Stir in the tofu. Partially cover and simmer until the squash is just tenderly about 20 minutes. Add the HARD and cook until 2 minutes is faded, about 2 minutes.
- Fluff The rice with a fork and divide between 4 heated bowls. Spinning the curry on. Sprinkle with the green part of the green onions and basil and serve right away.
