Thai Pumpkin And Tofu Curry Food

PUMPKIN CURRY WITH TOFU

Steps:

• 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.

THAI PUMPKIN AND TOFU CURRY

Steps:

• In a large saucepan, cook the cubed pumpkin in boiling water until it is just cooked through, about 6 minutes (or microwave with about 1 cup water for 6 minutes) Drain and set aside. Heat a large sauté pot over medium-high heat. Add the red curry and stir for a few seconds, then add the coconut milk and lime zest. Cook for five minutes, then add the cooked pumpkin, sugar, fish sauce, basil leaves, and lime juice. Bring to a boil again and cook until the squash is soft, about 10 minutes. Garnish with cilanto leaves if desired. Serve with rice.