his vibrant Thai-inspired stir-fry brings together sweet kabocha squash, tender tofu, and a fragrant tangle of basil and garlic. The yellow bean sauce adds deep umami, while brown sugar and white pepper give the dish its classic sweet-hot balance. It comes together quickly once everything is prepped—perfect for a flavorful weeknight dinner served over warm jasmine rice.
INGREDIENTS:
1 lb. kabocha pumpkin
3 tablespoons vegetable oil
10 cloves garlic, crushed
2 tablespoons crushed yellow bean sauce (“tao jiew dam,” Healthy Boy Brand, available at Asian markets)
2 1/2 tablespoons brown sugar
1 teaspoon white pepper
3 tablespoons vegetable or chicken stock
19 ounces firm tofu, cut into bite-size pieces
3/4 cup loosely packed Thai basil or Italian basil
METHOD:
Halve the kabocha squash, remove seeds and fibers, and cut into quarters. Carefully trim off the peel with a heavy knife. Slice the squash into thin, bite-size pieces and set aside.
Heat a wok or large sauté pan over medium-high heat until very hot. Add vegetable oil and swirl to coat the sides of the pan. Add crushed garlic and stir-fry just until fragrant and lightly golden. Add sliced kabocha and stir-fry 3 minutes, allowing the edges to begin softening. Add yellow bean sauce and brown sugar; stir to coat the squash evenly. Sprinkle in white pepper and pour in the stock. Stir-fry 30 seconds. Add tofu and gently stir-fry 1–2 minutes, just until heated through.
Turn off heat. Add basil leaves and toss for a few seconds, allowing them to wilt in the residual heat.
Serve immediately.
SERVING SUGGESTIONS:
- Spoon over steamed jasmine rice or coconut rice.
- Drizzle with sweet-hot Thai chile sauce for extra heat.
- Add a quick cucumber salad or pickled vegetables to balance the richness.
- For a heartier meal, pair with vegetable spring rolls or Thai-style soup.
YIELD: 2-4 servings
SOURCE: True Thai: The Modern Art of Thai Cooking by Victor Sodsook.
