Thai Tofu And Squash Curry

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1 pkg (425 g) firm tofu , drained

1 small butternut squash , (about 2 lb/1 kg)

1 tbsp vegetable oil

1 onion , sliced

2 cloves garlic , minced

2 tsp Thai red curry paste

1 can (14 oz/398 mL) light coconut milk

1/2 cup vegetable stock

2 tbsp soy sauce

1 tbsp packed brown sugar

1 tbsp fish sauce

1/2 tsp salt

1 sweet red pepper , thinly sliced

1/4 cup chopped fresh coriander

2 tbsp lime juice

2 tbsp salted peanuts , chopped

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