1/4 cup unsweetened coconut milk beverage (from a carton; not light coconut milk)
2 tablespoons all-natural peanut butter
1 tablespoon tomato paste
3 tablespoons water
1 tablespoon reduced sodium soy sauce
2-3 teaspoons chili-garlic paste
juice of 1/2 lime
1/2 teaspoon ground ginger
1 teaspoon curry powder
1 clove of garlic
1 packet of Truvia, or other sweetener, to taste
2 tablespoons raisins
2 tablespoons shredded unsweetened coconut
fresh chopped cilantro and/or mint, for garnish
Preheat oven to 475ºF. Spray a baking dish with nonstick cooking spray and arrange the cubed tofu in a single layer. Lightly spray the tofu with cooking spray. Bake for 25-30 minutes, turning occasionally, until browned on all sides.
Meanwhile, grate long, thin strips of butternut squash using a vegetable peeler. Set aside until tofu and sauce are finished.
To make the sauce, combine coconut milk, peanut butter, tomato paste, water, soy sauce, chili-garlic paste, lime juice, lime juice, garlic, ginger and curry powder in a blender. Process until smooth.
Place 1/4 cup water, squash, and raisins in a large, nonstick saute pan. Turn heat to high, cover, and steam for 3-4 minutes, until squash is just tender. Remove cover and stir in sauce and tofu. Cook for 1-2 more minutes, stirring, until heated through. Divide among serving bowls and garnish with coconut, mint, and cilantro.
*To press tofu, remove the block of tofu from the packaging and wrap in a clean dishtowel. Put this on a plate,and place another plate on top. Put a heavy object or two (like a jar of roasted peppers, or whatever's in your fridge!) and refrigerate. Let sit overnight, or just during the day before you plan to cook the tofu.
Servings Per Recipe: 2
Amount Per Serving
Total Fat 16.7 g
Saturated Fat 5.1 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 585.7 mg
Potassium 692.1 mg
Total Carbohydrate 39.1 g
Dietary Fiber 6.1 g
Sugars 12.6 g
Protein 14.6 g