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Writer's pictureMichelle Lee

Beancurd in Pumpkin Sauce

Easy dish and delicious. The pumpkin sauce which is naturally sweet, makes the whole dish so appetizing and pairs perfectly with egg tofu. Really delicious, and I'm sure kids will love them as well.


Ingredients: (serves 2)

1 tube Egg Tofu

5 pcs Prawns (skin removed & halves)

90g Pumpkin (skin removed)

Some red chilli

1 tsp Oil

Dash of Garlic Powder

Salt to taste

Dash of White Pepper

50ml Water

Some oil for frying


Step by Step:

1. Cut pumpkin into thin slices and steam for 10 mins or until soft.

2. Pureed pumpkin flesh using a hand blender till smooth texture. Set aside.


3. Cut tofu into round slice.

4. Deep fry till golden on both sides. Remove and set aside.


5. Heat up 1 tsp oil in wok, saute prawns till cooked.

6. Add pumpkin puree, garlic powder, red chilli, salt and pepper. Bring to boil and it will slightly thickens up.

7. Add in fried egg beancurd and toss to coat the sauce evenly.

8. Dish up and garnish with more red chilli. Ready to serve.

Happy Cooking.


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