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A close-up of a bowl filled with golden roasted kabocha squash cubes, garnished with sesame seeds, chili flakes, and fresh cilantro, served over a bed of steamed white rice.

Spicy Kabocha Squash and Tofu Curry

Recipes Guide
Looking for a hearty, comforting dish? This vegan kabocha curry with tofu is the ultimate crowd-pleaser.
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Ingredients
  

  • 1 small kabocha squash cubed
  • 1 block firm tofu cubed
  • 1 can coconut milk
  • 1 tbsp curry powder
  • 1 tbsp soy sauce
  • 1 tbsp chili paste
  • 2 tbsp sesame oil
  • Fresh cilantro for garnish

Instructions
 

  • Heat sesame oil in a deep skillet. Add tofu and cook until golden on all sides. Remove and set aside.
  • In the same skillet, add cubed kabocha squash, stirring for 2 minutes.Pour in coconut milk, curry powder, soy sauce, and chili paste. Simmer for 10-12 minutes.
  • Add tofu back into the skillet, stirring gently. Simmer for another 5 minutes until flavors meld.
  • Garnish with fresh cilantro and serve over steamed rice.