BUTTERNUT SQUASH WITH TOFU AND CURRY ENJOY DAN:

BUTTERNUT SQUASH WITH TOFU AND PANANG CURRY by CHEF DAN:

Serves 4

INGREDIENTS:

2-cups water

1 cup jasmine rice

1 thumb-size fresh ginger, minced

1/4-teaspoon kosher salt

1-(14 Oz) block of firm tofu, drained and cut into 1-inch cubes

2 tablespoon olive oil, divided

2- Tablespoon creamy peanut butter

1-1/2-tablespoon  panang curry paste

2-teaspoons EACH curry powder, coriander, cumin, and paprika

1-(19 Oz) can Mae Ploy coconut milk

3 tablespoons soy sauce

1 tablespoon brown sugar

2 tablespoon tamarind concentrate

3-cup butternut squash, peeled and cubed

1 bell pepper, chopped

1 onion, sliced

2 tablespoon lime juice

1-cup fresh basil

DIRECTIONS:

1.   Combine first 4 ingredients together in a sauce-pan.

2.   Bring to a boil, cover reduce heat and simmer for 20-25 minutes.

3.   Place tofu in kitchen towel in a colander and put heavy weight on top.

4.   Press for about 20 minutes.

5.   Heat a wok over medium-high heat add 1 tablespoon, when sizzling.

6.   Add tofu and sauté for 7-9 minutes or nice and golden brown.

7.   Remove and set aside.

8.   Return to medium-heat add reaming oil when sizzling.

9.   Add peanut butter, panang curry paste and spices, cook 30 seconds.

10.                Stir in coconut milk, soy sauce brown sugar and tamarind concentrate, stirring with a whisk until smooth.

11.                 Add squash, bell pepper and onion.

12.                Bring to a boil, reduce and simmer for 15-20 minutes.

13.                Stir in tofu, lime juice and cook 1 minute longer.

14.                Serve with rice and fresh basil.

ENJOY DAN:         BON-APPETITE!!