Savory coconut and pumpkin curry with tender cubes of tofu and bright blanched bok choy.
For ultimate freshness and flavor, this dish begin by roasting a pumpkin. But we aren’t talking about a beefy jack-o-lantern pumpkin here. In fact, it doesn’t really need to be a pumpkin at all. There are a number of firm-fleshed winter squash that would make an excellent addition to this spiced curry. Consider using a butternut, kabocha, or acorn squash. Or for a quicker weeknight meal, just use some canned pumpkin purée (but avoid that pesky pumpkin pie filling with added spices and sugar). Either way it will be a delightfully flavorful stew, balancing the sweetness of pumpkin with rich coconut milk, umami-packed miso paste, and warming curry and ginger spices. Tender cubes of tofu and a bright, blanched bok choy–seasoned with sesame and rice wine vinegar–complete the meal. And, finally, a simple bed of rice provides the perfect landing pad for this saucy, full-flavored concoction.
If you do decide to roast a pumpkin (or other squash), this recipe will make more than you need for just the curry. Use it wherever you normally use canned pumpkin purée in baked goods or savory dishes. Some options to consider are Pumpkin Ravioli, Pumpkin Scones, or Pumpkin Donuts. It can also be frozen for later usage.
Pumpkin Tofu Curry with Bok Choy
Ingredients
- 1 2-3 lb sugar pumpkin or kabocha squash or substitute 1 cup canned pumpkin purée
- 2 tbsp olive oil divided
- Kosher salt and pepper
- 1 block firm or extra firm tofu
- 1 cup long grain white rice
- 1 yellow onion chopped
- 4 cloves garlic minced or finely grated
- 1 13.5-oz can coconut milk
- 1 tbsp white miso paste
- 1 tbsp curry powder
- 1 1-inch piece ginger finely grated
- 4 heads baby boy choy leaves separated
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- Sesame seeds optional, for topping
Instructions
- Preaheat oven to 350°. Cut pumpkin or squash in half from top to bottom. Scrap out seeds. Place on a sheet pan, drizzle cut sides with 1 tbsp olive oil and season with salt and pepper. Place cut side down on sheet pan and bake for 45-60 minutes, or until very tender.
- When pumpkin has been in the oven for about 30 minutes, drain tofu: Cut tofu into 1-inch slabs. Place 4 stacked sheets of paper towel on a cutting board, arrange tofu on top, then cover with 4 more sheets of paper towel and top with a sheet pan and something heavy such as a cast-iron pot, books, or cans. Allow to drain for about 30 minutes.
- When pumpkin is done roasting remove from oven and peel off pumpkin skin. Place in a bowl and mash until fairly smooth. Set aside.
- Cut tofu into 1-inch cubes. Set aside.
- Combine rice with 2 cups of water in a medium saucepan. Bring to a boil over high heat, then cover and reduce heat to low. Cook for 15 minutes, then remove from heat and leave covered until ready to serve.
- Meanwhile, heat 1 tbsp olive oil in a Dutch oven or skillet with lid. Add onion and garlic to the pan and cook 4-5 mintues, stirring occasionally, until onion is softened. Add coconut milk, miso paste, curry powder, ginger, and ½ tsp salt. Reduce heat to low and simmer for 2-3 minutes.
- Add 1 cup of the pumpkin flesh (or canned pumpkin purée) to the pan and stir to combine.
- Add tofu to the pan and mix to coat in sauce. Cover and transfer to oven. Cook for about 10-15 minutes, or until mixture is bubbly and thickened.
- Meanwhile, heat a large pot with about 2 inches of water over high heat. Prepare a bowl with ice and water. When pot of water boils add bok choy and cook for 1 minute. Transfer bok choy with tongs to water bath. Let sit in water bath for about 1 minute. Transfer to another bowl. Toss bok chok with sesame oil and rice rice vinegar.
- When ready to serve divide rice amongst bowls. Top with pumpkin curry, and bok choy. Sprinkle with sesame seeds if desired.
