How to Make Pumpkin Curry with Tofu - A Step-by-Step Guide

When it comes to fall flavors, there's nothing quite like the rich and comforting taste of pumpkin. And what better way to enjoy this seasonal favorite than in a warm and fragrant pumpkin curry with tofu? This dish is a perfect blend of sweet, spicy, and savory flavors that will excite your taste buds and keep you feeling cozy on a crisp autumn evening.

One of the best things about this pumpkin curry with tofu is that it's incredibly easy to make. With just a few simple ingredients an...

Read more

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

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Additional Time: 20 mins
  • Total Time: 1 hr 15 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • Nutrition

    352 cal.

    • Total Fat: 28g
    • Saturated Fat: 19g
    • Sodium: 797mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 2g
    • Total Sugars: 9g
    • Protein: 10g
    • Vitamin C: 12mg
    • Calcium: 339mg
    • Iron: 8mg
    • Potassium: 343mg