Pumpkin Curry with Tofu

Wrap tofu in paper towels. Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid and paper towels. Cut tofu into 1-inch cubes.

Heat canola oil in a frying pan over medium-high heat. Fry tofu in the hot oil until golden on all sides 10 to 15 minutes. Set aside on paper towels to drain excess oil.

Meanwhile cut pumpkin into 3/4-inch cubes.

Place pumpkin in a large saucepan with enough water to cover and bring to a boil. Continue to boil until pumpkin is just cooked through 3 to 5 minutes. Make sure the rind softens but not to the point the pumpkin is falling apart. Drain pumpkin reserving about 1/4 cup cooking liquid. Set pumpkin and liquid aside.

Heat a large saute pot over medium-high heat. Add curry paste and stir for 15 to 30 seconds then add coconut milk and lime zest. Cook for 5 minutes. Add cooked pumpkin tofu basil lime juice fish sauce and sugar. Bring to a boil; cook until the pumpkin is soft about 10 minutes. If you feel there isn't enough curry liquid add the reserved cooking water. Garnish with cilantro.