1x 200g7 oz block extra firm tofu, pressed and cut into bite-sized pieces
½stalk lemongrasstrimmed, bruised and cut in half lengthways
1tbspshredded Thai basil
Sauté the onions for five minutes or so, then add the chilli, garlic, lime leaves, and pumpkin, and continue to fry until the raw garlic smell has gone.
Stir in the coconut milk, and then add all the other ingredients except the basil, coriander, lime juice, and salt. Stir well, put a lid on the pan, turn the heat down to medium, and simmer for 30 mins.
Test to see if the pumpkin is done - it should be soft by now, and the sauce should have thickened slightly. Stir in the basil, coriander, and the lime juice. Taste, and season with salt.
Serve with rice, or noodles, or whatever your particular penchant is.