Pumpkin in Coconut Milk with Crispy Tofu

Sometimes you’re challenged by nonbelievers.  When that happens, it’s best to prove them wrong.  Dead wrong.

 

Whilst watching TV the challenge to make a tasty vegetarian meal was proposed.

Before I moved in, Mr Jehancancook would frequent a vegetarian restaurant a few blocks away from where we currently live.   He’s never been back since I’ve moved in despite raving about the food.

He no longer has to buy food since he now has a personal chef…me.    I was curious as to why he would frequent a vegetarian restaurant since he always objects to the idea of me cooking a meatless meal.    This was his response…well partial response “because you can’t cook…”

I said “what????”   Are you implying that I cannot make tasty vegetarian food??   I must admit I was a bit insulted, but I was also determined to prove him wrong.   The next day I picked up a block of tofu and a few other ingredients from the farmers market.

I even opted to make my own coconut milk instead of using canned; I find that the fresh tastes better.    Don’t get me wrong…I use canned on a regular basis because it saves on time.  I just wanted to make sure to use quality ingredients to get the best tasting food possible.

I settled on pumpkin cooked with coconut milk and crispy tofu.   He ate it all!  For two days he ate a plate of pumpkin and a big ol’ bowl of crow.

 

Pumpkin in Coconut Milk with Crispy Tofu

4 cups pumpkin, chopped

2 cups fresh or 1 can coconut milk

3 cloves garlic, minced

1 medium onion, chopped

6 sprigs thyme

1 wiri pepper (u can use red pepper flakes also)

2 scallion, finely chopped

½ tsp fresh ginger, crushed

1 tbsp sugar

1 ½ tsp salt

1 tbsp canola oil

Heat canola oil over medium fire.  Add onion and cook for 5 minutes.  Add garlic, cook for about 20 seconds.  Add pumpkin, coconut milk, thyme, pepper, ginger, sugar.  Cook for 15 minutes.   Add salt, adjust to your taste.   Cook for an additional 2 minutes.  Remove from fire, garnish with scallion.  Serve with Crispy Tofu.

 

Crispy Tofu

3 oz package of firm tofu

1 ½ tsp salt

3 heaping spoonful flour

½ tsp black pepper

1 ½ tsp garlic powder

2 tsp onion powder

3 tbsp canola oil

Preheat oven to 375 minutes.

Remove tofu from liquid.  Cut into 1 inch cubes.  Place on a greased baking sheet.  Place into oven and bake for 20 minutes.  Remove from oven and allow to cool.   In a Ziploc bag place flour, black pepper, garlic powder, onion powder and salt.   Add tofu cubes to Ziploc and shake, coating the tofu evenly.  Heat 3 tablespoon of oil on a medium fire.  Add tofu to oil and fry, turn frequently making sure all of the sides are brown.   Remove from heat and place on paper towel to drain.

 

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7 Comments

  1. February 6, 2012 / 8:30 am

    Looks really good! I have never ate tofu

  2. WMM
    February 12, 2012 / 1:55 pm

    How many oz of tofu?

  3. JehanP
    February 12, 2012 / 5:14 pm

    It’s 3 oz tofu.

  4. February 16, 2012 / 11:15 am

    This sounds delicious, and it’s a great vegan option to share with some of our friends. Yum!

  5. Alexis
    August 1, 2012 / 5:28 pm

    Jehan,I ve bumped in to your blog awhile ago after reading this blog http://www.azcookbook.com/zebra-cake ( really intresting recipes from azerbadjani cousine)that mentioned Cynthia’s Tastes like home recipe for Guyanese butter flaps.i have lived in NY for 17 years and had many Guyanese friends (i am Russian ), i looked up more Guyanese cooking b logs and you came right up.i have been checking in with your page here and there and reading through these amazing recipes of yours. I also just had a baby in January and have been on hiatus myself. Was very happy to see that you have resumed blogging again and would like to say thank you for your beautiful pictures and presentations as well as easy delicious recipes. I have made this dish tonight since I recently came across an organic calabaza pumpkin and I knew your blog had something good on it with this. It was THE BOMB , I had all ingredients on hand just added scotch bonnet instead of wiri and the combination of crispy tofu and soft but not mushy pumpkin is amazing! thank you , please keep up the great work !

  6. JehanP
    August 10, 2012 / 2:06 pm

    Thank you for the wonderful message Alexis, it really made my day and congratulations on the baby! Scotch bonnet is an excellent substitution and I use it all the time since wiri wiri pepper can be difficult to find in Atlanta. And thank you for visiting!

  7. Alexis
    August 27, 2012 / 10:30 am

    Thank you so much and i am glad you liked my comment ! I will continue checking your lovely blog !