Tofu in Pumpkin Puree is a naturally sweet dish. As we know pumpkin is very sweet. We can just steam it and eat it as it is. We can also stir-fry it with dried prawns, make it into soup, bake pie/tart with it or steam it to make pumpkin kuih. Besides the taste, more important are the benefits to be gain from eating pumpkin. It is very healthy as it is rich in vitamins, minerals and antioxidants.
Ingredients:
- 150 g pumpkin
- 50 g water
- 1 tube of egg tofu
- 15 g rice flour
- 7 g all-purpose flour
- 3 g salt
- 2 g white pepper powder
- 25 g water
- Cooking oil
- 3 cloves of garlic, chopped
- 3 g salt
- 2 g white pepper powder
- 1 stalk of green onions, cut into 0.5 cm length
Method:
- Prepare the pumpkin:
- Remove skin of pumpkin and cut it into cubes.
- Place the cubes onto a metal plate and steam them till they are soft.
- Once they are soft, transfer them to the blender.
- Add water and blend till the pumpkin is mashed up (but not smooth).
- Set the mashed pumpkin aside.
- Prepare the tofu:
- Remove tofu from the plastic jacket and cut them into 1-cm thick cylinders.
- Mix rice and all-purpose flours, pepper and water into a smooth batter. If the batter is too thick, add water 1 tablespoon at a time till it is of a good consistency to coat the tofu.
- Heat a wok with cooking oil.
- Coat the tofu cylinders with the batter and drop them into the wok, one at a time.
- Fry them till they are golden brown.
- Remove and set them aside.
- Cooking pumpkin sauce and fried tofu:
- Remove oil from the wok leaving 2 tablespoons behind.
- Saute the garlic till they are fragrant.
- Add the mashed pumpkin to the wok.
- Season with salt and pepper.
- Let it boil (and add some water if it is too thick).
- Once it has boiled, add the fried tofu and let the sauce boil further. Stir. The tofu will thicken the pumpkin sauce.
- Add the cut green onion and stir the pumpkin sauce and tofu gently.
- Ladle the tofu and pumpkin sauce onto a serving plate.
