Red Curry Tofu with Fall Vegetables

Ingredients

• 3 heads baby bok choy separated ( 12 oz. total)
• 8 ounces butternut squash chunks peeled
• 14 oz coconut milk divided canned
• 0.3 cup cilantro leaves 
• 4 servings rice steamed
• 1 teaspoon little demerara sugar 
• 1 tablespoon vietnamese fish sauce 
• 2 tablespoons juice of lime 
• 6  lime zest wild (also called makrut or lime)
• 1  bell pepper red thinly sliced
• 0.5 cup shallots thinly sliced
• 1 teaspoon tapioca flour 
• 1 tbsp thai curry paste red such as mae ploy brand
• 14 oz spicy tofu firm drained
• 1 tablespoon vegetable oil 

Equipment

• bowl
• frying pan
• whisk
• cutting board

Directions

1. Wrap tofu in a towel, place a cutting board and a few cans or other weights on top, and weight 10 minutes to squeeze out excess water.
2. Cut tofu into thick strips.
3. Heat oil in a large nonstick frying pan over medium-high heat.
4. Add tofu and sprinkle with brown sugar. Cook, stirring occasionally, until tofu begins to brown, 3 minutes.
5. Add shallot and cook until tofu and shallot are browned, about 3 minutes more.
6. Transfer to a bowl.
7. Reserve 1/4 cup coconut milk; add the rest to pan, along with curry paste, lime leaves, bell pepper, and squash. Stir to combine. Cover and bring to a boil, then reduce heat to a simmer. Cook until squash is tender, about 10 minutes.
8. Add bok choy, cover loosely, and cook until bok choy is crisp-tender, 3 minutes. In a small bowl, whisk together reserved 1/4 cup coconut milk, the fish sauce, lime juice, and tapioca flour. Stir into pan, then add tofu-shallot mixture; simmer until thickened, about 2 minutes.
9. Sprinkle with cilantro and serve over rice.
10. *Find curry paste, fish sauce, and tapioca powder in the Asian-food aisle of well-stocked grocery stores; find lime leaves in the produce section.