Like, a Gnarly Seasonal, Healthy Dish!
- October 24, 2012
Dry-Fried Tofu and Pumpkin Curry
- 1 lb. extra-firm tofu, cut into 16 equal-size pieces
- 1/4 tsp. freshly ground black pepper
- 4 cups pumpkin, cut into 1-inch cubes
- 3 cups fresh broccoli florets
- 1/2 tbsp. canola oil
- 1/2 cup finely chopped shallots
- 2 tbsp. minced fresh ginger
- 3 cloves garlic, minced
- 1 tbsp. seeded, minced jalapeno
- 1 cup light coconut milk
- 1/2 cup low-sodium chicken broth
- 3 tbsp jarred green curry paste, plus more for seasoning
- 4 tsp. brown sugar
- 1 tsp. fish sauce
- 1 cup thinly sliced basil, plus more for garnish
- 2 tbsp. chopped cilantro, plus more for garnish
- Season tofu with pepper. Arrange in a single layer in a large, nonstick skillet with no oil or cooking spray. Heat tofu over high heat, pressing every minute or two to release liquid, about 4 minutes per side. Remove from pan, slice into strips, and reserve.
- Place pumpkin in a large steamer basket (leaving room for broccoli) and steam for 5 minutes. Add broccoli and steam and additionaly 5 mintues, until florets are bright green and tender-crisp.
- Heat oil in a wok or large saute pan over medium heat. Add shallots, ginger, garlic, and jalapeno and cook, stirring until fragrant but not browned, about 2 to 3 minutes. Add coconut milk, broth, curry paste, brown sugar, and fish sauce; bring to a boil.
- Add tofu, pumpkin, broccoli, basil, and cilantro; return to a boil. Reduce heat to a simmer and cook until liquid thickens, about 4 to 5 minutes. Remove from heat and divide among 4 bowls. Garnish with additional chilantro and basil.
Makes 4 Servings
Per seving: 270 calories; 13 g fat (4 g sat); 24 g carbs; 850 mg sodium; 4 g fiber; and 17 g protein.