Slow-Cooker Thai Braised Butternut Squash With Tofu
By Sebastian NavaPublished on October 16, 2019
Time
3 to 4 hours on low or 2 to 3 hours on high
Yield
Serves 4 to 6
Slow cooker size
4 to 7 quarts
Ingredients
1 onion, chopped fine3 tablespoons Thai red curry paste 2 tablespoons grated fresh ginger 4 garlic cloves, minced4 teaspoons vegetable oil 2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (6 cups)14 ounces extra-firm tofu, cut into ¾-inch pieces1 cup vegetable broth, plus extra as needed2 teaspoons instant tapioca 1 red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips1 cup canned coconut milk 1 tablespoon lime juice, plus extra for seasoningSalt and pepper ⅓ cup fresh cilantro leaves ¼ cup chopped dry-roasted peanuts
Before You Begin
You can use firm tofu here if desired, but do not substitute softer varieties such as silken tofu; these varieties will break down during cooking.
Instructions
- 1. Microwave onion, curry paste, 1 tablespoon ginger, garlic, and 1 tablespoon oil in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in squash, tofu, broth, and tapioca. Cover and cook until squash is tender, 3 to 4 hours on low or 2 to 3 hours on high.
- Microwave bell pepper with remaining 1 teaspoon oil in bowl, stirring occasionally, until tender, about 5 minutes. Stir bell pepper, coconut milk, lime juice, and remaining 1 tablespoon ginger into slow cooker. Cover and cook on high until heated through, about 10 minutes.
- Adjust sauce consistency with extra hot broth as needed. Season with salt, pepper, and extra lime juice to taste. Sprinkle individual portions with cilantro and peanuts before serving
Time
3 to 4 hours on low or 2 to 3 hours on highYield
Serves 4 to 6Slow cooker size
4 to 7 quartsIngredients
1 onion, chopped fine
3 tablespoons Thai red curry paste
2 tablespoons grated fresh ginger
4 garlic cloves, minced
4 teaspoons vegetable oil
2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (6 cups)
14 ounces extra-firm tofu, cut into ¾-inch pieces
1 cup vegetable broth, plus extra as needed
2 teaspoons instant tapioca
1 red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips
1 cup canned coconut milk
1 tablespoon lime juice, plus extra for seasoning
Salt and pepper
⅓ cup fresh cilantro leaves
¼ cup chopped dry-roasted peanuts
Ingredients
1 onion, chopped fine
3 tablespoons Thai red curry paste
2 tablespoons grated fresh ginger
4 garlic cloves, minced
4 teaspoons vegetable oil
2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (6 cups)
14 ounces extra-firm tofu, cut into ¾-inch pieces
1 cup vegetable broth, plus extra as needed
2 teaspoons instant tapioca
1 red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips
1 cup canned coconut milk
1 tablespoon lime juice, plus extra for seasoning
Salt and pepper
⅓ cup fresh cilantro leaves
¼ cup chopped dry-roasted peanuts
Ingredients
1 onion, chopped fine
3 tablespoons Thai red curry paste
2 tablespoons grated fresh ginger
4 garlic cloves, minced
4 teaspoons vegetable oil
2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (6 cups)
14 ounces extra-firm tofu, cut into ¾-inch pieces
1 cup vegetable broth, plus extra as needed
2 teaspoons instant tapioca
1 red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips
1 cup canned coconut milk
1 tablespoon lime juice, plus extra for seasoning
Salt and pepper
⅓ cup fresh cilantro leaves
¼ cup chopped dry-roasted peanuts
Why This Recipe Works
For this easy-to-make main dish, we braised tofu and chunks of butternut squash in a highly aromatic liquid base. Making sure this braising liquid was loaded with flavor was key since tofu tends to absorb liquid as it cooks. We turned to a trio of aromatics (onion, ginger, and garlic), along with Thai red curry paste, and bloomed it all in the microwave to meld the flavors. At the end of the cooking time, we took this dish to the next level by adding coconut milk, lime juice, and cilantro.
Before You Begin
You can use firm tofu here if desired, but do not substitute softer varieties such as silken tofu; these varieties will break down during cooking.
Instructions
- 1. Microwave onion, curry paste, 1 tablespoon ginger, garlic, and 1 tablespoon oil in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in squash, tofu, broth, and tapioca. Cover and cook until squash is tender, 3 to 4 hours on low or 2 to 3 hours on high.
- Microwave bell pepper with remaining 1 teaspoon oil in bowl, stirring occasionally, until tender, about 5 minutes. Stir bell pepper, coconut milk, lime juice, and remaining 1 tablespoon ginger into slow cooker. Cover and cook on high until heated through, about 10 minutes.
- Adjust sauce consistency with extra hot broth as needed. Season with salt, pepper, and extra lime juice to taste. Sprinkle individual portions with cilantro and peanuts before serving
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