Thai Pumpkin Curry with Tofu (Soy-Free)

Ingredients

• about 450 g Firm tofu
• 1 can Pumpkin puree
• 1 can Coconut milk
• 2 tablespoons Red curry paste
• 1/2 cup Vegetable broth
• 1 tablespoon Fish sauce
• 1 tablespoon Brown sugar
• 1 tablespoon Lime juice
• 2 cups Spinach
• 1 tablespoon Coconut oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 450 g firm tofu on a clean kitchen towel or paper towels. Fold the towel over the tofu and place a heavy object on top, like a cutting board with cans of food, to press out excess water for at least 10 minutes. Once pressed, cut the tofu into 2.54 cm cubes.
2. 2Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 1 tablespoon of coconut oil and let it melt and shimmer, about 1 minute.
3. 3Add the 2 tablespoons of red curry paste to the hot oil. Cook, stirring constantly with a spoon, for 1 to 2 minutes until it becomes very fragrant. Be careful not to let it burn.
4. 4Pour in the 1 can of pumpkin puree, the 1 can of coconut milk, the 1/2 cup of vegetable broth, the 1 tablespoon of fish sauce, and the 1 tablespoon of brown sugar. Stir everything together well. Bring the mixture to a gentle simmer, which is when small bubbles appear around the edges of the pot.
5. 5Carefully add the 2.54 cm cubes of pressed tofu to the simmering curry. Reduce the heat to medium-low (148.9°C / 150°C) and let the curry simmer gently for 15 to 20 minutes. Stir occasionally to prevent sticking. The sauce should thicken slightly, and the tofu will be heated through.
6. 6Remove the pot from the heat. Stir in the 1 tablespoon of lime juice until fully combined. Then, add the 2 cups of spinach and stir until it wilts into the hot curry, which should only take about 1 minute.
7. 7Serve the Thai pumpkin curry immediately. It is delicious served over steamed rice.

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