7ouncesextra firm tofu(or half of a 14 ounce carton) drained and sliced in triangular 1/2 in thick pieces
2tablespoonssesame oil
1teaspoongarlic powder
13.5ouncescoconut milk(or 1 can)
1cupwater
2-4tablespoonscurry pasteI used a Thai curry paste
1/2teaspoonground turmeric powder
2medium potatoespeeled and chopped
1/2onionchopped
1carrotsliced
1/2red bell pepperchopped
1/2canpureed pumpkin(1/2 of a 15 oz can)
4fresh basil leavestorn
salt to taste
Instructions
Saute tofu with sesame oil, garlic powder (or fresh garlic), and salt in a nonstick skillet on medium-high heat until tofu is golden and slighty crisp on edges.
Remove tofu from pot or skillet and set aside.
Place coconut milk and water in pot and bring to boil. Add chopped potatoes, chopped onion, curry paste, and turmeric. Let cook for approximately 20 minutes, or until potatoes are nearly done.
Add bell pepper, carrots, and pumpkin to pot and allow to simmer for approximately 5 minutes.
Add basil leaves and tofu to pot. Salt to taste, and serve immediately.
Notes
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