This simple braised beancurd with pumpkin sauce is made so special as the beancurd is glazed in a delicious and light pumpkin-based sauce which makes the texture really soft and mushy. A golden colour with the blend of mashed pumpkin, garlic and red chilli as gravy over the silken, smooth and aromatic Japanese egg beancurd, this dish is a sure winner even if you do not fancy pumpkin. It’s simple to cook yet nutritious.
Braised Beancurd with Pumpkin Sauce 金瓜豆腐
- 3 rolls Japanese egg beancurd, cut into pieces
- 50 gram pumpkin, cut into small cubes
- 100 gram chicken meat, cut into small cubes
- 50 gram french beans/ snow peas, cut into pieces
- 1 red chilli, seeded, cut into pieces
- 1 cup water
- 1 tbsp pig's lard, optional
- 1/4 tsp salt, to marinate chicken meat
- 1/2 egg white, to marinate chicken meat
- 1/4 tsp cornflour, to marinate chicken meat
- 100 gram pumpkin, skinned, cut into pieces, steamed, mashed
- 1/2 tsp sugar
- 1/2 tsp chicken stock granules
- 1 tsp salt
- First cut the Japanese egg beancurd into pieces. Cut each roll into 6 pieces.
- Cut the fresh pumpkin (40g) into small cubes. Steamed the fresh pumpkin (100g) till cooked and mashed while it's still hot.
- Mix the chicken meat with salt and egg white. Then add in the cornflour. Marinate for at least 30 minutes.
- Cut the french beans into bite size and blanch briefly in hot water, cut fresh red chilli into thick slices and have ready 1 cup water.
- Also have ready sugar, chicken stock granules and salt for seasoning.
- Then heat up oil in wok and saute marinated chicken meat.
- Remove the meat from wok, drain and set aside.
- Then in the same wok, briefly fry the fresh pumpkin cubes.
- Drain and set aside.
- Heat up more oil and deep fry the egg beancurd in the hot oil till golden.
- Remove the fried beancurd, drain and set aside.
- Using a clean wok, heat up a tablespoon oil together with the mashed pumpkin puree.
- Add in water.
- Stir constantly with a ladle and bring to a boil.
- Add in the fried chicken meat and pumpkin cubes.
- Next add in the deep fried beancurd. Mix well
- Then add in the seasoning.
- Lastly add in the red chilli and blanched french beans. Bring it to a simmering boil. You can then stir in pork lard as desired (optional). And we're done!
- Dish up and serve the golden braised beancurd hot.