Pad Fak Tong - Thai stir-fried pumpkin
Do you want to savor the pumpkin season but crave something with different flavors? Then I’ve got a new recipe for you! For a completely unique twist, let me introduce you to the Thai dish “Pad Fak Tong” (ผัดฟักทอง), which means “stir-fried pumpkin.” This dish will bring some real variety to your fall kitchen and give you the chance to try something new. The secret ingredient that makes this recipe stand out is the Thai basil. Have fun cooking!
Pad Fak Tong - Thai stir-fried pumpkin
(for 2-4 servings)
Ingredients:
- 500-1000g pumpkin (e.g. Kabocha)
- 3-5 garlic cloves (yep, that many!)
- 300g silken tofu
- 1 handful of Thai basil (should be available in most Asian markets, possibly frozen)
- 2 tbsp oil
- 2 tbsp soy sauce
- 1-2 tbsp sugar
- 2 tbsp mushroom sauce (optional)
- Pepper
- Water
Preparation:
1. Depending on the type of pumpkin, peel it if necessary, then halve, core, and cut into thick half-rings. Slice these into thin pieces.
2. Peel and finely chop the garlic, pluck the Thai basil leaves, and drain the silken tofu.
3. Preheat your wok/pan and have all ingredients ready.
4. Add oil and garlic to the wok and sauté gently.
5. Add the pumpkin and stir briefly.
6. Pour in some water, but not enough to cover everything.
7. Add soy sauce, sugar, mushroom sauce, and pepper. Stir well and let it simmer.
8. Stir occasionally to ensure the pumpkin cooks evenly, adding water if needed. It should take about 10 minutes, depending on how thickly you cut the pumpkin.
9. When the pumpkin is almost done (don’t let it get too mushy!), crumble the silken tofu into the wok, add the Thai basil, and stir well.
10. If you added too much water, thicken the sauce with a bit of cornstarch.
11. Done! Remove the wok from the heat and serve with rice, for example.
