Malaysian-Inspired Kabocha & Tofu Coconut Stir-fry
Region: Malaysia
This local-style recipe for Kabocha & Tofu Coconut Stir-fry is inspired by the vibrant flavors of Malaysian home cooking, offering a delightful blend of sweet kabocha, savory tofu, and a rich coconut curry sauce. Please note that this is an inspired recipe and not guaranteed to be traditional or authentic. (AI Generated Draft)
Ingredients
- 100ml
- 1tbsp
- 100g
- 1piece
- 1clove
- 1piece
- 150g
- 0.5piece
- 0.25piece
- 0.25tsp
- 0.5tsp
- 0.5tsp
- 1tbsp
Ingredient shopping
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Steps
- 1
1. Prepare kabocha: Peel (if desired), deseed, and cut the kabocha into 2cm cubes.
- 2
2. Prepare tofu: Gently press the firm tofu to remove excess water, then cut it into 2cm cubes.
- 3
3. Sauté aromatics: Heat vegetable oil in a pan over medium heat. Add sliced red onion and sauté for 2-3 minutes until softened. Add minced garlic and grated ginger, cook for another minute until fragrant.
- 4
4. Add spices: Stir in curry powder and turmeric powder. Cook for 30 seconds, stirring constantly, to toast the spices.
- 5
5. Cook kabocha and tofu: Add kabocha cubes to the pan and stir-fry for 3-5 minutes until slightly softened. Add tofu cubes and sliced red chili (if using), stir gently.
- 6
6. Simmer in coconut milk: Pour in coconut milk, salt, and sugar. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until the kabocha is tender.
- 7
7. Adjust seasoning: Taste and adjust the salt and sugar if needed.
- 8
8. Serve: Garnish with fresh coriander and serve immediately.