Golden Pumpkin Curry with Tofu
Ingredients
- 1 14 oz block extra firm or firm tofu, organic preferably cubed and patted dry with paper towels until perfectly dry.
- 1 lb butternut or winter quashes of you choice, peeled and diced kabocha also works well. 1 lb is the net weight after peeling and deseeding.
- 1 red bell pepper deseeded and cubed
- 2-3 cups baby spinach
- 2-3 tbsp Thai curry paste, red green or yellow(use more for spicier curry) see notes for details
- 3-4 cloves garlic, minced
- 1 inch piece ginger, minced
- ½ tsp ground turmeric
- 1 14 oz can full fat coconut. milk for extra sauce/curry use another ½-1 can of coconut milk
- 1 tbsp any neutral oil or virgin coconut oil
- lemongrass/kaffir lime leaves/thai basil(optional) a few Thai herbs to bump up the flavor
- 1-1½ tbsp fish sauce or vegan fish sauce or low sodium soy sauce
- ½-1 tsp coconut sugar or brown sugar
- 1-2 tbsp lime juice
- 1-2 green onions chopped
- cilantro to garnish
- Rice to serve
Instructions
- Heat the oil in a large skillet over medium heat, working in batches, add the tofu cubes.Pan fry each side 4-5 minutes on medium heat or until the cubes start to brown. Flip and cook on both sides. Transfer and set aside one a plate.
- Add the garlic, ginger and herbs if using to the pan. Cook until fragrant, about 1 more minute. Stir in the curry paste and turmeric. Add the coconut milk and stir well until the paste is dissolved into the milk and fully incorporated into. a sauce. Add the cubed tofu and butternut, cover and cook for 5-8 minutes until the butternut is cooked but still firm. (cooking time may vary due to the size of the butternut cubes)
- Add the red bell pepper and tofu and cook for couple of minutes. Add the lime juice, fish sauce, sugar. Taste and adjust the seasoning as needed. Add the spinach leaves and take it off the heat. The spinach will cook in the residual heat.
- Taste and adjust as needed. Serve garnished with chopped green onions, cilantro and steaming rice.
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