Pumpkin Curry with Tofu recipe
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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 ½ teaspoon grated lime zest 1 tablespoon lime juice 1 tablespoon fish sauce 1 tablespoon white sugar ¼ cup Thai basil leaves 2 teaspoons chopped fresh cilantro leaves
Nutrition Info
- 351.6 caloriescarbohydrate: 18.8 gcholesterol: : -fat: 28.4 gfiber: 2.4 gprotein: 10.1 gsaturatedFat: 19.4 gservingSize: -sodium: 796.6 mgsugar: 8.5 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Curry with Tofu
Directions
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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.