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Pumpkin Curry with Tofu
Pumpkin Curry with Tofu
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Crispy tofu and kabocha curry cooked in creamy coconut blend.
Ingredients:
  • 1 (12 ounce) package firm tofu
  • 1 tablespoon canola oil
  • 1 small Japanese pumpkin (kabocha squash)
  • 4 ounces red curry paste, or to taste
  • 1 (14 ounce) can coconut milk
  • 0.5 teaspoon grated lime zest
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon white sugar
  • 0.25 cup Thai basil leaves
  • 2 teaspoons chopped fresh cilantro leaves
Instructions:
  • Drain tofu by wrapping in paper towels, pressing with plates and a weight for 20-30 minutes. Discard liquid and towels, then cut tofu into 1-inch cubes.
  • In a hot frying pan with canola oil, fry tofu until golden on all sides, about 10-15 minutes. Drain on paper towels.
  • Dice the pumpkin into 3/4-inch cubes.
  • In a large saucepan, boil the pumpkin in enough water to cover until just cooked through, approximately 3 to 5 minutes. Ensure the rind softens but remains intact. Drain the pumpkin, saving about 1/4 cup of the cooking liquid. Set aside the pumpkin and liquid.
  • In a large saute pot over medium-high heat, saute curry paste for 15 to 30 seconds. Pour in coconut milk and lime zest, cook for 5 minutes. Stir in cooked pumpkin, tofu, basil, lime juice, fish sauce, and sugar. Bring to a boil and simmer until pumpkin is soft, about 10 minutes. Add reserved cooking water if needed. Top with cilantro before serving.

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