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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Red Curry Delicata Squash Recipe

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This recipe for Red Curry Delicata Squash is from The Gigstad Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c vegetable oil, divided
1 16 oz pkg extra-firm tofu, patted dry and cut into 2x2x1/2 inch squares
5 Tbs prepared red curry paste
1 Tbs brown sugar
2 8 inch delicata squash (2lb), peeled, halved, seeded, and cut into 1/4 inch half moons
1/2 tsp salt
1 c small broccoli florets
1/2 c cilantro leaves, for garnish
Directions:
Directions:
1. Heat large skillet or wok over high heat. Add 2 Tbs oil, and when it shimmers, add the tofu in single layer. Cook 3 minutes on each side, or until browned. Transfer to paper-towel- lined plate with slotted spoon. and season with salt, if desired.
2. Reduce heat to medium-high. Add remaining 2 Tbs oil, curry paste, and brown sugar; stir-fry 1 minute. Add squash and salt. Stir-fry 1 minute, then add 1/4 c water, cover, and cook 7 min, adding more water, if needed. Add broccoli, cover and cook 3 min more. Stir in tofu, and cook 1 min, or until heated through, adding more water, if needed, to have a little sauce. Season with ground black pepper and garnish with cilantro.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min

 

 

 

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