Ingredients
Ingredients
2 tablespoons roasted-peanut oil (such as Loriva) or vegetable oil, divided
2 cups thinly sliced leeks (about 3 small)
1 tablespoon minced peeled fresh ginger
3/4 to 1 1/2 teaspoons finely chopped seeded serrano chile
2 garlic cloves, minced
3 tablespoons low-sodium soy sauce
1 tablespoon curry powder
1 teaspoon brown sugar
3 cups water
2 cups (1/2-inch) cubed peeled butternut squash (about 1 pound)
1/2 teaspoon salt
1 (14-ounce) can light coconut milk
4 (about 4 oz) cremini mushrooms, sliced
1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes
1 tablespoon fresh lime juice
5 cups hot cooked basmati or other long-grain rice
1/4 cup chunky peanut butter
1/4 cup chopped fresh cilantro
Preparation
Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add leeks; sauté 3 minutes. Add ginger, serrano, and garlic, and sauté 1 minute. Stir in soy sauce, curry, and sugar. Add water, squash, mushrooms, salt, and coconut milk; bring to a boil. Reduce heat; simmer 15 minutes. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; sauté 12 minutes or until golden brown, stirring occasionally. Add tofu, peanut butter, and juice to squash mixture. Serve over rice; sprinkle evenly cilantro.
