Butternut Squash: Red Curry with Squash and Tofu

Photos by Meghan Rose

Squash and tofu in red curry is a common menu item in Thai restaurants and is easy to recreate at home. It can be served over rice, rice noodles, or on its own as a soup. This pictured bowl would have been prettier with a fresh basil garnish, but it was a winter night in Wisconsin and I didn't feel like making a run to Asian Midway Foods for fresh basil.

Squash red curry with tofu:

1 butternut squash

1/2 medium yellow onion, chopped

1 red bell pepper, seeded and cut into 1/3" strips

1 block extra firm water-packed tofu, about 14 oz

1 can unsweetened coconut milk, about 14 oz

1/2 can red curry paste

2 tsp dry basil or 15 fresh basil leaves

1/2 tsp salt

2 Tbsp vegetable oil

Halve the butternut squash and spoon out the seeds. Set the squash with the cut side down on a microwavable plate/dish and microwave on full power about 12 minutes or until tender. Alternately, bake the squash at 400 degrees for half an hour in a covered oven-safe pan with a quarter inch of water in the pan. When tender, let the squash cool for 15 minutes.  Peel and cut the butternut squash into 1" cubes and set aside.

While the squash is cooking, pat the tofu dry with a paper towel and cut  into 1" cubes. Add vegetable oil to a large nonstick sauté pan and heat the oil on medium-high heat. Add the tofu cubes and fry for 10 minutes, stirring occasionally, until golden brown. Set tofu aside in a bowl. 

Lower the heat on the sauté pan and add the red pepper strips and onion. Sauté for 2 minutes and add the coconut milk, curry paste, and salt.  Simmer for 10 minutes and add the squash, tofu cubes, and basil.  Serve over rice or rice noodles.  To make a soup, add 1/2 cup water and mash the squash with a fork.

Red bell pepper cut into 1/3" strips

Butternut squash, seeded and cooked