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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
This is a great way to enjoy a Chinese culinary staple. The soft tender egg beancurd is braised to perfection in a simple, light and flavourful pumpkin sauce. The flavour is great, just perfect served with a bowl of steamed rice.
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Servings: 4 people
Ingredients
- 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
- ¼ tsp salt, to marinate chicken meat
- ½ egg white, to marinate chicken meat
- ¼ tsp cornflour, to marinate chicken meat
Pumpkin sauce
- 100 gram pumpkin, skinned, cut into pieces, steamed, mashed
Seasoning
- ½ tsp sugar
- ½ 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.
Instructions
Enjoy!
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Notes
As pumpkin has a starchy base there is no need to thicken the sauce.
