Deep-fried tofu in pumpkin sauce with snowpeas, chicken and carrots.
Here’s an easy recipe: just steam and mash the pumpkin, mix with seasoning, and add to the ready-made fried bean curd. Simple and delicious!
We enjoyed this dish as the fresh tofu combines well with the natural sweetness and earthy flavours of the pumpkin sauce. We added chicken for extra protein; snow peas and carrots go very well with pumpkin.
This recipe is also easily adaptable for vegetarians and vegans (omit chicken; garlic and shallots for some).
Also check out our Instagram post here for videos and step-by-step process.
![Pumpkin tofu [Recipe]](https://i0.wp.com/thokohmakan.com/wp-content/uploads/2020/12/20201129135915_IMG_2909-1-scaled.jpg?fit=682%2C1024&ssl=1)
Pumpkin tofu [Recipe]
Course: Chinese Recipes, Recipes, Vegetarian Recipes5
servings30
minutes40
minutes300
kcalDeep-fried tofu in pumpkin sauce with snowpeas, chicken and carrots.
Ingredients
6 medium-sized soft tofu blocks (we used ready-made fried ones)
50g pumpkin, cut into small cubes
50g snow peas, cut in half diagonally
1 medium carrot, sliced
3 garlic cloves, minced
1 shallot, minced
- Chicken marinade
100g chicken breast, sliced thinly
1/2 tsp salt
1 tsp shaoxing wine (optional)
1/2 tsp sesame oil
1 cup water
- Pumpkin sauce
300g pumpkin, remove skin and cut into cubes, steamed and mashed
1 tsp salt
1/2 tsp sugar
1/2 tsp soy sauce
1/2 tsp corn starch mix with 1tbsp water
Directions
- Rube the chicken with the marinated ingredients. Set aside.
- Prepare 350g of pumpkin. Cut 50g into small cubes and set aside.
- Cut the remaining 300g pumpkin into cubes and steam until they soften (about 8mins over high heat). Mash the cubes while they are still hot.
- Heat up cooking oil in wok over medium heat and shallow-fry tofu until skin is brown and slightly crispy. Remove and place in a dish lined with a kitchen towel to remove excess oil.
- Add garlic and shallots to wok and fry until fragrant. Add chicken and fry until they turn white in colour.
- Add the un-mashed pumpkin cubes, carrots and snow peas. Cook until they soften.
- Add the mashed pumpkin, water, salt, sugar and soy sauce. Combine well.
- Let the sauce reduce. Add 3 tsp of cornstarch mix to thicken sauce and get the preferred consistency.
- Place the fried tofu in a serving bowl. Pour the sauce over tofu. Serve.
