Tofu Pumpkin Stew

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.