Pumpkin Curry with Tofu

Prep Time:
20 mins

Cook Time:
35 mins

Additional Time:
20 mins

Total Time:
1 hr 15 mins

Servings:
4

Yield:
4 servings

Ingredients

Directions

Wrap tofu in paper towels. Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid and paper towels. Cut tofu into 1-inch cubes.

Heat canola oil in a frying pan over medium-high heat. Fry tofu in the hot oil until golden on all sides, 10 to 15 minutes. Set aside on paper towels to drain excess oil.

Meanwhile, cut pumpkin into 3/4-inch cubes.

Place pumpkin in a large saucepan with enough water to cover and bring to a boil. Continue to boil until pumpkin is just cooked through, 3 to 5 minutes. Make sure the rind softens, but not to the point the pumpkin is falling apart. Drain pumpkin, reserving about 1/4 cup cooking liquid. Set pumpkin and liquid aside.

Heat a large saute pot over medium-high heat. Add curry paste and stir for 15 to 30 seconds, then add coconut milk and lime zest. Cook for 5 minutes. Add cooked pumpkin, tofu, basil, lime juice, fish sauce, and sugar. Bring to a boil; cook until the pumpkin is soft, about 10 minutes. If you feel there isn't enough curry liquid, add the reserved cooking water. Garnish with cilantro.

Cook's Notes:

You can use light coconut milk instead of regular.

You can find Japanese pumpkin (or kabocha squash) at Asian food markets. Call around, not every one carries these items. I've had good luck finding Japanese pumpkin and Thai basil at farmers markets and organic food stores.

Nutrition Facts (per serving)

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Nutrition Facts (per serving)

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