Braised Pumpkin and Tofu with Black Bean Sauce豉汁南瓜炆豆腐
A comforting Cantonese vegetarian dish featuring tender cubes of firm tofu and sweet Japanese pumpkin braised in a rich, savory black bean sauce with colorful bell peppers. Perfect with steamed rice.
01Ingredients
- 400g firm tofu, pressed and cut into 2cm cubes
- 300g Japanese pumpkin, peeled, deseeded, and cut into 2cm cubes
- 1 red bell pepper, deseeded and cut into 2cm pieces
- 1 green bell pepper, deseeded and cut into 2cm pieces
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1.5 tablespoons fermented black beans, rinsed and roughly mashed
- 1 tablespoon vegetarian oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 3 tablespoons water (for cornstarch slurry)
- 250ml vegetable broth
- 1 teaspoon sesame oil
- 3 tablespoons cooking oil (for frying tofu and stir-frying)
- Steamed white rice, for serving
Nutrition (per serving)312kcal
- Protein12.5g
- Carbs22.8g
- Fat18.2g
Fiber 3.1 gSodium 687 mg
02Steps
- Heat cooking oil in a wok or large pan over medium-high heat. Pan-fry tofu cubes until golden brown on all sides. Remove and set aside.
- In the same wok, with a little cooking oil remaining, add minced garlic, minced ginger, and mashed fermented black beans. Sauté until fragrant.
- Add Japanese pumpkin cubes to the wok. Stir-fry for 2-3 minutes.
- Pour in vegetable broth, vegetarian oyster sauce, light soy sauce, and sugar. Bring to a simmer. Cover the wok and let it braise for 8-10 minutes, or until pumpkin is tender.
- Add the pan-fried tofu, red bell pepper, and green bell pepper to the wok. Stir gently to combine.
- Pour in the cornstarch slurry (cornstarch mixed with water) and stir continuously until the sauce thickens to your desired consistency. Drizzle with sesame oil.
- Serve hot with steamed white rice.
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