This bold and beautiful Thai-inspired bowl combines roasted pumpkin, red curry, creamy coconut, crispy tofu, and fresh herbs. A freezer-friendly tofu trick gives the tofu bite and texture, while the puréed roasted pumpkin base delivers warmth and richness. Finished with a zesty herb topping and toasted coconut, it’s a plant-forward dish that feels both cozy and fresh.

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Table of Contents

• Ingredients
  
• How to make Thai-style pumpkin curry with tofu
  
• Tips for success
  
• FAQ
  

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Ingredients

For the rice:

• 1 cup jasmine rice, cooked according to package directions
  

For the sauce:

• 1 sugar pumpkin (about 1 kg), halved, seeds removed
  
• 2 tablespoons vegetable oil
  
• 2 tablespoons tomato paste
  
• 1 tablespoon brown sugar
  
• 3 tablespoons Thai red curry paste
  
• 2 tablespoons fish sauce
  
• 400 ml full-fat coconut milk
  
• ½ cup water
  
• 2 tablespoons lime juice
  
• Salt and pepper
  

For the tofu:

• 1 block (350g) firm tofu, previously frozen and thawed
  
• 2 tablespoons naturally fermented soy sauce
  
• 2 tablespoons cornstarch
  
• 2 tablespoons vegetable oil
  
• ½ cup sweetened coconut flakes
  

For the herb topping:

• 1 green pencil pepper (or jalapeño), thinly sliced
  
• 1 shallot, thinly sliced into rounds
  
• ½ cup chopped cilantro
  
• ¼ cup chopped mint
  
• 1 tablespoon lime juice
  
• 1 tablespoon fish sauce
  

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How to make Thai-style pumpkin curry with tofu

1. Preheat oven to 375°F. Place halved sugar pumpkin cut side down on a baking sheet. Drizzle with oil, season with salt and pepper, and roast for 25–30 minutes until tender. Cool slightly, scoop out the flesh, and discard the skin.
   
2. Add roasted pumpkin, tomato paste, brown sugar, red curry paste, fish sauce, coconut milk, and water to a blender. Blend on medium until smooth.
   
3. Pour the pumpkin mixture into a saucepan over medium heat. Cover and simmer for 10 minutes, stirring occasionally. Add salt and pepper to taste. Stir in lime juice.
   
4. While the sauce cooks, prepare the tofu. Remove tofu from packaging, gently squeeze out moisture, and pat dry. Tear into 1-inch chunks.
   
5. Toss tofu with soy sauce and lime juice in a bowl. Let sit while you heat 1 tablespoon vegetable oil on a baking sheet in the oven for 3 minutes.
   
6. Coat tofu pieces in cornstarch, shaking off excess. Spread tofu on the hot oiled baking sheet. Toss with the oil, sprinkle over the coconut flakes, and stir to combine.
   
7. Bake tofu for 12–14 minutes, stirring halfway through, until golden and coconut is toasted.
   
8. In a small bowl, mix the pepper, shallot, cilantro, mint, lime juice, and fish sauce for the herb topping.
   
9. To serve, spoon jasmine rice into half of each bowl. Fill the other half with the pumpkin curry. Top with coconut tofu and herb mixture. Serve warm.
   

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Tips for success

• Freezing and thawing the tofu creates a meatier texture and helps it absorb marinade.
  
• Roast the pumpkin cut side down for better caramelization and even cooking.
  
• Preheating the baking sheet ensures a crisp texture on the tofu.
  

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FAQ

Can I use canned pumpkin?
You can, but roasting fresh sugar pumpkin gives better flavour and body. If using canned, choose plain pumpkin purée and reduce the amount of water in the sauce.

What can I use instead of fish sauce?
Soy sauce or tamari makes a good vegetarian substitute. You can also use vegan “fish” sauce available at specialty grocers.

Is this dish spicy?
It has a gentle heat from the curry paste and pepper. To reduce heat, use less curry paste and omit the green chili in the topping.Can I make this ahead?
Yes. The pumpkin sauce and tofu can be made up to 2 days ahead and stored separately. Reheat gently before serving and assemble with fresh herb topping.

Thai Red Curry Roasted Pumpkin Purée with Tofu and Coconut

Print Recipe

This Thai Red Curry Pumpkin Bowl is filled with creamy roasted pumpkin purée, crispy tofu, sweet coconut, and fresh herbs. It’s a cozy, plant-forward recipe with bold Thai flavours and great for make-ahead meals.

• Author: Andrea Buckett

Ingredients

Units USM

For the rice

• 1 cup of jasmine rice, cooked according to package directions.

For the sauce

• 1 sugar pumpkin (about 1 kg), halved and seeds removed
• 2 tablespoons vegetable oil
• 2 tablespoons tomato paste
• 1 tablespoons brown sugar
• 3 tablespoons Thai red curry paste
• 2 tablespoons fish sauce
• 400 ml full fat coconut milk
• 1/2 cup water
• 2 tablespoons lime juice
• Salt and Pepper

For the tofu

• 1 block (350g), previously frozen, firm tofu
• 2 tablespoons naturally fermented soy sauce
• 2 tablespoons cornstarch
• 2 tablespoon vegetable oil
• 1/2 cup sweetened coconut flakes

For the herbed topper

• 1 green pencil pepper (or jalapeno), thinly sliced
• 1 shallot, thinly sliced into rounds
• 1/2 cup chopped cilantro
• 1/4 cup chopped mint
• 1 tablespoon lime juice
• 1 tablespoon fish sauce

Instructions

Thaw a previously frozen block of firm tofu.

Preheat the oven to 375°F

1. Place the pumpkin on a baking sheet. Drizzle with oil and season with salt and pepper. Place cut side down. Roast for 25-30 minutes or until the pumpkin is soft and tender. Remove from the oven and cool. Scoop out the pumpkin and discard the skin.
2. Add the pumpkin, tomato paste, brown sugar, Thai red curry paste, fish sauce, coconut milk and water to a blender. Blend on medium until smooth.
3. Transfer to a pot, placed over medium heat. Cook for about 10 minutes with the lid on, stirring occasionally. Taste and season with salt and pepper as needed.
4. Remove the tofu from its package. Gently squeeze any excess water from it. Pat dry with a paper towel. Rip the tofu into 1-inch chunks. Place them in a bowl. Drizzle over the soy sauce and lime juice and toss to combine.
5. In the meantime, add a tablespoon of the vegetable oil to a baking sheet and place on the middle rack of the oven for 3 minutes.
6. Add the cornstarch to a shallow bowl. Add the tofu pieces and toss so they are fully coated. Scoop the tofu into a sieve and shake off the excess cornstarch.
7. Remove the hot baking sheet from the oven and add the tofu to the hot baking sheet. Toss the tofu in the oil.
8. Sprinkle the coconut over the tofu. Mix to combine.  Place on the middle rack of the oven and cook for 12-14 minutes, stirring half way through. Until the coconut is toasted and tofu is warmed through.
9. In the meantime, add the pepper, shallot, cilantro, mint, lime juice and fish sauce to a small bowl and toss to combine.

Notes

To Serve

Fill half a shallow bowl with cooked Jasmine rice. Fill the other half with the pumpkin puree. Top with some tofu and coconut flakes. Garnish with the cilantro mixture and serve.