Tofu and Pumpkin in Curry

Slices of tofu and pumpkin stir fried in sesame oil with soy sauce and red curry paste

  • Main DishesType
  • EasyDifficulty
  • 10 minPrep. Time
  • 2Serving/Unit


Sesame oil, 2-3 tablespoons
Tofu, 1/2 vacuum pack (150 g)
sliced, not genetically engineered
Onion, 1 medium unit
cut into strips
Pumpkin, 1 cube
cut into thin slices
Garlic, 4 cloves
High quality sodium soy sauce, 4 tablespoons
Real maple syrup, 1 tablespoon
or agave syrup
Red curry puree, 1 teaspoon
Basil, 1/4 cup
Coriander, 1/4 cup
Bok Choi cabbage, 1 unit
cut into strips
Dry hot chili pepper, 1 unit


1. Stir-fry the tofu and onion with sesame oil in a wok until browned.
2. Add the pumpkin, bok choy, garlic, hot pepper, soy sauce, maple syrup (or agave) and red curry paste.
3. Continue to stir fry for 2-3 minutes.
4. Remove from the heat, add the herbs and mix.
5. Serve on a bed of whole rice/quinoa.
6. Bon appetite (:

The nutritional value does not include the bok choi cabbage and the hot chili pepper.

Nutritional Values Serving/Unit 100 Grams
Calories 260 cal 100 cal
Proteins 16 g 6 g
Carbohydrates 22 g 9 g
Fat 13 g 5 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Orit Chen Recipe by Orit Chen
Tofu and Pumpkin in Curry
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