Pumpkin Tofu Curry with Bok Choy
This savory, spiced coconut and pumpkin curry features tender cubes of tofu and is served with a bright, blanched bok choy. You can roast a sugar pumpkin or other winter squash (kabocha or butternut would be excellent options), but for quicker meal, canned pumpkin purée will work as well.
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.