Nutrition Facts

Instructions

• STEP 1

  Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

  • 1 (12 oz) pkg extra firm tofu

• STEP 2

  Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and bring the mixture to a boil over high heat.

  • ½ cup jasmine rice
  • 1 cup water

• STEP 3

  Meanwhile, wash and dry the fresh produce.

  • ½ lb cremini mushrooms
  • 1 (1 inch) piece ginger root
  • 1 small bunch green onions (scallions)
  • ½ small butternut squash

• STEP 4

  Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

• STEP 5

  While the rice is cooking, quarter mushrooms and place in a small bowl.

• STEP 6

  Peel and mince ginger. Add to the bowl with the mushrooms.

• STEP 7

  Trim and cut green onions crosswise into thin pieces. Add to the bowl. (Reserve a small handful of green onions for serving.)

• STEP 8

  Preheat a skillet over medium-high heat.

• STEP 9

  While skillet heats up, medium dice tofu. Place in a medium bowl and set aside.

• STEP 10

  Once the skillet is hot, add oil and swirl to coat the bottom. Add mushrooms, ginger, green onion, and spices; cook, stirring occasionally until tender, 6-8 minutes. (Reserve bowl for later use.)

  • 1 ½ tbsp neutral vegetable oil
  • 1 tbsp curry powder
  • 1 tsp garam masala
  • ¼ tsp salt

• STEP 11

  Meanwhile, trim and peel squash; halve lengthwise, scrape out the seeds, and medium dice. Add to the bowl with the tofu.

• STEP 12

  Once the mushrooms are tender, add tofu, squash, broth, soy sauce, honey, and vinegar to the skillet; stir to combine the curry and bring to a simmer. Once simmering, reduce heat to medium-low, cover, and continue to cook, until squash is tender, about 15 minutes.

  • 8 fl oz (1 cup) chicken or vegetable broth
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp rice vinegar

• STEP 13

  Meanwhile, place water and cornstarch in the reserved bowl. Whisk until slurry is smooth.

  • ¼ cup water
  • 2 tsp cornstarch

• STEP 14

  When the squash is tender, add slurry to the skillet. Continue to cook, stirring frequently, until the sauce is thickened, 1-2 minutes more. Remove from heat.

• STEP 15

  To serve, divide rice and curry between plates or bowls. Top with reserved green onions and enjoy!