Tofu Pumpkin Stew

Ingredients:

  • 300g pumpkin
  • 1 package firm tofu
  • 30g baby corn
  • 30g okra
  • 30g carrots
  • 30g fresh shiitake mushrooms
  • 50g cauliflower
  • 20g cashews
  • 15g unsalted butter
  • 1/2 tsp vegetarian oyster sauce
  • 1 tsp salt
  • 1/2 tsp granulated sugar
  • 1/2 tsp mushroom seasoning powder
  • 1/4 tsp white pepper powder
  • 1/4 tsp turmeric powder

Directions:

  1. Remove the pumpkin skin and seeds. Cut 100g into squares and steam until half-cooked. Cut the remaining 200g into strips, steam until cooked, and puree in a blender.
  2. Cut the tofu into squares. Slice the baby corn diagonally into pieces. Cut the stems off the okra and slice diagonally into pieces. Roll-cut the carrots. Remove the mushroom stems and chop the mushroom caps into pieces. Break the cauliflower into florets.
  3. Boil water in a pot and blanch the carrots, mushrooms, and cauliflower.
  4. In a heated pan, melt the butter and sauté the baby corn, carrots, and mushrooms with the oyster sauce.
  5. Place the pureed pumpkin, tofu, pumpkin squares in the pan and add the salt, sugar, white pepper, and turmeric.
  6. Add the cauliflower, okra, cashews and simmer until tender.

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Contact Us  |  Plan a Visit
©Tzu Chi Culture and Communication Foundation
All rights reserved.
2 Lide Road, Beitou 11259, Taipei, Taiwan
Email: 005741@tzuchi.org.tw