Red Curry Squash with Tofu Recipe | Co+op

Ingredients

• 1 15-ounce can coconut milk
• 1 cup chicken or vegetable stock
• 1/4 cup soy sauce
• 1 stalk lemongrass, split lengthwise
• 3 small shallots, minced
• 1 large lime, zest pared off in strips
• 2 cloves garlic, chopped
• 1 tablespoon ginger root, slivered
• 4 teaspoons red curry paste
• 3 cups winter squash, peeled and cubed
• 1 pound extra-firm tofu, cut in bite-sized pieces
• 2 tablespoons fresh lime juice
• 1/2 cup cilantro, coarsely chopped
• Steamed rice for serving