Cathy's Butternut Squash and Tofu Thai Curry- Yummers!

2 lb of butternut squash
1 large bunch of broccoli
1 red bell pepper thinly sliced
1 package of extra firm tofu
1 yellow onion
2 cloves of garlic, minced
1 inch of fresh ginger
1 dried or fresh chili pepper
2 inches of fresh lemon grass
several leaves of fresh kaffir lime (if you can find them!)
I can light coconut milk
1 teaspoon turmeric
1/2 teaspoon cumin
1 teaspoon coriander
1 tablespoon salt
2 tablespoon sugar
soy sauce or water as needed


garnish:
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
2 tablespoons salted peanuts, chopped

Directions:

Pre-heat oven to 450F. Slice the tofu and squash into small rectangles and bake until tofu is golden brown, or until you can't stand it anymore.

While baking the tofu and squash, combine ginger, garlic, onion, thinly sliced lemon grass, and chili pepper with enough water to blend. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat and saute this spicy mixture for 10 minutes.

Add the spices and continue to saute for 5-8 mins (add water as necessary to prevent burning).

Add butternut squash and tofu. Saute under med-low heat for 10 mins adding water/soy sauce as necessary. Then add the broccoli and peppers and saute for 5 mins or until al dente. Turn down heat to low.

Combine the coconut milk, kaffir lime leaves, sugar and salt. Add to the pan. Cook for a few minutes and remove from heat.

Serve over jasmine rice or any other grain of your choice.