Page 72 - Cook with Ease: Tips and Recipes for Small Families - Serving 1-2

Dried Tofu in Pumpkin Sauce
(Serves 1)
NUTRIENT ANALYSIS
(per serving)
Energy: 249 kcal
Carbohydrate: 29 g
Protein: 20 g
Fat: 7 g
Cholesterol: 0 mg
Dietary fibre: 3.6 g
Sodium: 687 mg

INGREDIENTS: METHOD
• Dried white tofu ½ piece (~100g)
• Pumpkin, medium ⅛ piece (~160g) 1. Rinse and cut the dried white
• Broccoli, small 1 tree (~140g) tofu length-wise into strips.
• Salt ¼ tsp 2. Remove the skin and seeds, and
• Water ½ cup dice the pumpkin. Boil pumpkin
• Vegetable oil ¾ tsp in water until softened and then
drain it. Use a blender or a
THICKENER: fork to mash the pumpkin.
• Cornstarch 2 tsp 3. Rinse and cut the broccoli into
• Water 2 Tbsp
small pieces and blanch in
boiling water until cooked.
4. Boil up ½ cup water and mix in
the mashed pumpkin and salt to
make a sauce. Bring to the boil
again and set aside.
5. Prepare the thickener by mixing
cornstarch with water.
6. Heat up oil in a non-stick
pan. Stir-fry the dried white
tofu and broccoli. Add in the
pumpkin sauce, followed by the
thickener. Ready to serve once
the sauce simmered.
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