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Pumpkin wok with curry tofu
Hot wok dish with curry sauce and vegetables

Pumpkin wok with curry tofu

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
The essence of wok dishes is 'wok hei', or the 'breath of the wok'. This means rapid stir-frying at high heat, which caramelises the surface of vegetables and tofu whilst keeping the inside fresh and juicy. Pumpkin sweetness here makes an exciting pair with salty soy sauce and smoky sesame oil.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 380 kcal
🌍 Cuisine Asian

Ingredients

Equipment Needed

  • Wok or large frying pan
  • Kitchen tongs or spatula
  • Knife

Allergen Information

⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Dice the tofu, pat it dry, and fry in hot sesame oil in the wok until golden brown all over. Remove to a plate.

Tip: Sesame oil has a lower smoke point than sunflower oil, so be careful not to overheat it empty for too long.
2 ✓

Cut the pumpkin into thin matchsticks (julienne) or thin slices. Toss into the hot wok and stir-fry shaking for 3-4 minutes.

Tip: Thinly cut pumpkin softens in minutes in the wok, preserving vitamins and texture.
3 ✓

Add the sliced onion and crushed garlic, stir-fry for another 1-2 minutes.

Tip: Always add garlic at the end of frying, as bitter burnt garlic ruins the whole dish.
4 ✓

Mix the curry powder and soy sauce into the coconut milk, then pour over the vegetables. Let it bubble once so the sauce thickens slightly.

Tip: Starch-rich vegetables (like pumpkin) naturally thicken the liquid.
5 ✓

Fold the fried tofu back in to warm through and get coated in sauce.

Tip: Only put the tofu back at the end so its crust doesn't get soggy.
6 ✓

Serve sprinkled with toasted sesame seeds and fresh coriander.

Tip: The nutty aroma of toasted sesame seeds highlights the sesame oil flavour.

Recipe FAQ

I don't have a wok, what should I use?
A large, thin-walled frying pan will do. The key is for it to be very hot, and don't overcrowd it with food.
What tofu should I buy?
Always choose firm tofu for wok dishes because softer types break up during stirring.

Ingredients

  • 400 g Pumpkin (cleaned)
  • 300 g Firm tofu
  • 1 pc Red onion
  • 2 cloves Garlic
  • 200 ml Coconut milk
  • 2 tsp Curry powder
  • 10 ml Sesame oil
  • 20 ml Soy sauce
  • 10 g Fresh coriander
  • 15 g Sesame seeds
  • 1 pinch Salt
  • 1 pinch Pepper