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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. 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.
2. In the same wok, with a little cooking oil remaining, add minced garlic, minced ginger, and mashed fermented black beans. Sauté until fragrant.
3. Add Japanese pumpkin cubes to the wok. Stir-fry for 2-3 minutes.
4. 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.
5. Add the pan-fried tofu, red bell pepper, and green bell pepper to the wok. Stir gently to combine.
6. Pour in the cornstarch slurry (cornstarch mixed with water) and stir continuously until the sauce thickens to your desired consistency. Drizzle with sesame oil.
7. Serve hot with steamed white rice.

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