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Thai Tofu-And-Winter Squash Stew

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sides dairy free vegan vegetarian dinner asian thai

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Ingredients

2 tablespoons roasted-peanut oil (such as Loriva) or vegetable oil, divided

2 cups thinly sliced leeks (about 3 small)

1 tablespoon minced peeled fresh ginger

3/4 to 1 1/2 teaspoons finely chopped seeded serrano chile

2 garlic cloves, minced

3 tablespoons less-sodium mushroom-flavored soy sauce (such as House of Tsang) or low-sodium soy sauce

1 tablespoon curry powder

1 teaspoon brown sugar

3 cups water

2 cups (1/2-inch) cubed peeled butternut squash (about 1 pound)

1/2 teaspoon salt

1 (14-ounce) can light coconut milk

1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes

1 tablespoon fresh lime juice

5 cups hot cooked basmati or other long-grain rice

1/4 cup finely chopped unsalted, dry-roasted peanuts

1/4 cup chopped fresh cilantro

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