Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 352
- Carbohydrate: 19g
- Fat: 28g
- Fiber: 2g
- Protein: 10g
- Sugar: 9g
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