Steamed Tofu with Pumpkin, Prawns & Ebikko
November 12, 2008 – 2:49 pm by wiffy
Steamed Tofu with Pumpkin, Prawns & Ebikko
If you are thinking how suspiciously similar this dish looks to my pumpkin chawanmushi … you are right! =x I made both on the same day. The ingredients are actually leftover from making the chawanmushi, I saw a piece of tofu in the fridge so I thought of making this. Tofu is soft so it is chew friendly post my wisdom tooth surgery.
Ingredients
(Serves two)
Main ingredients
- a piece of beancurd (200g-300g) [Note: You can use Japanese tofu, or those that are ideal for "cold dish" or "steaming"]
- 30g uncooked pumpkin flesh
- 3 Kamaboko fish cake slices
- 1 large prawn, shells and veins removed
Sauce
- 3 tbsp water/stock
- 1/4 tsp brown sugar
- 1/2 tsp sesame oil
- a bit of ground white pepper
- 1/2 tsp corn starch
- 1/2 tsp dark soy sauce
For garnishing (optional)
- ebikko
- chopped spring onions
Directions
1. Blend the pumpkin until smooth using a blender/mini chopper.
2. Place the fish cake slices on the tofu, place blended pumpkin on top of fish cake slices, add the prawn on top, and steam over high heat for 5 minutes. Drain away the liquid from steaming beancurd.
3. Bring ingredients for sauce to a boil. Pour over the cooked tofu. Garnish with ebikko and chopped spring onions.
Similar Recipes
- Agedashi Tofu
- Simple Cold Tofu
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For Wordless Wednesday.
Not entirely wordless, but it’s a pretty simple & short recipe ;p
Share the good food
Tags: ebikko, prawns, pumpkin, shrimps, tofu
Posted in Japanese, Recipes, Steaming, Tofu/Beancurd, Vegseatarian
26 Responses to “Steamed Tofu with Pumpkin, Prawns & Ebikko”
I like age-tofu but this is dish look cool and simple…something for change ..
By beachloverkitchen on Nov 12, 2008
I really like how you use pumpkin to spice up the already simple and nice fare. And this one is so easy to make!
By didally on Nov 12, 2008
Simple yet healthy! I luv it! Nice presentation and beautiful shot!
By lk on Nov 12, 2008
Great - it looks tasty! Now I have a new recipe involving tofu
By Sreisaat on Nov 12, 2008
I hope your mouth is feeling a bit better. This looks like a perfect post-dentist dish.
By Lydia (The Perfect Pantry) on Nov 12, 2008
This is so pretty, and the sauce looks delicious!
By lisaiscooking on Nov 13, 2008
Looks like I’m the only one who’s never had tofu, in any form -except in a smoothie- once.
NC, your dish is a thing of beauty!
By Marysol on Nov 13, 2008
Healthy and delicious! I simply love tofu!
By Little Corner of Mine on Nov 13, 2008
Simply love this! Now you can make Agedashi Tofu
By tigerfish on Nov 13, 2008
lovely tofu!!! i love steamed tofu with prawns but hmm nver had it with pumpkin! it’s always a great idea to maximise the ingredients hehe
By tastesofhome on Nov 13, 2008
Simplicity at its best! Simple tofu dish with interesting texture.
By Rei on Nov 13, 2008
You always have wonderful combination of ingredients that produces pretty colorful dishes! I bet this tastes great as well!
By Ning on Nov 13, 2008
I have a noob question Wiffy, where did you find all the Japanese ingredients in S’pore? Takashimaya? Cold Storage? NTUC??
By kisetsu on Nov 13, 2008
Nice plating, Wiffy. I have a thing for kamaboko.
By Jude on Nov 13, 2008
Thank you everyone for your wonderful comments ^o^
Kisetsu, I got my Japanese cooking supplies from Parkway Parade Basement 1 (near gramaphone)… there’s a Japanese supermarket there … the prices are quite reasonable and there is a huge variety
By wiffy on Nov 13, 2008
A-ha! Thanks for the info. I always have problem finding Jap stuff for my home-cook dishes.
By kisetsu on Nov 13, 2008
Wow.. this is a very interesting dish… both Tofu and pumpkin are both my favourites… hehe…. :p
By Ellena on Nov 13, 2008
Healthy and simple recipe, I liked your presentation.
Garnishing style is excellent.
Thanks for posting
Alice
By American Chef on Nov 14, 2008
Thanks for sharing the technique. I’ve always wondered how these steamed tofu dishs should go. Yours look fabulous!
By [eatingclub] vancouver || js on Nov 14, 2008
Really! This is a great looking dish!
-DTW
By Darius T. Williams on Nov 14, 2008
I saw this on Tastespotting and I knew it was a creation of yours before I even clicked on the photo. Great colors and presentation, as usual!
By Katie on Nov 15, 2008
nice clear shot of the photo! yeah its a real simple dish everyone can do at home
By ladyironchef on Nov 15, 2008
Looks good! What a creative way to use leftovers:-)
By Marc @ NoRecipes on Nov 19, 2008
So very pretty and elegant. Love your pumpkin chawanmushi, too. Thought I had left a comment on that post, but I\’m having browser problems.
I\’m very sorry to hear about Nicole\’s passing, Wiffy.
By Susan on Nov 19, 2008
Hi
I chanced upon your blog when I was searching for barley drink recipe. Very interesting! The food looks enticing and I am now motivated to cook!
I am particularly interested on the Chawanmushi.Can you share with me where to get the Kombu and Bonito stock? Is this ingredient a “must”? Thanks!!
By xbmama on Nov 20, 2008
kisetsu, hehe can u share with me some of your home cooked Japanese recipes ;p
Ellena, American Chef,js, Darius, ladyironchef, Marc thanks =D
Katie, really! I think it must have looked suspiciously like my chawanmushi ;p
Susan, thanks for your kind words, I really appreciate your thoughts =)
xbmama, hi … haha glad I have motivated u to cook hehe. I bought my Japanese cooking supplies from a Japanese supermarket at Parkway Parade Basement 1 (near gramaphone)… … the prices are quite reasonable and there is a huge variety. See my comment above. I’ll be making a post about the place soon ;p
By wiffy on Nov 21, 2008