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Steamed Tofu with Pumpkin, Prawns & Ebikko

   

Steamed Tofu with Pumpkin
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

                                           

Leave a Comment





30 Responses to “Steamed Tofu with Pumpkin, Prawns & Ebikko”

  1. Rei — November 13, 2008 @ 9:49 am

    Simplicity at its best! Simple tofu dish with interesting texture.

    Reply

  2. Ning — November 13, 2008 @ 11:38 am

    You always have wonderful combination of ingredients that produces pretty colorful dishes! I bet this tastes great as well! :)

    Reply

  3. kisetsu — November 13, 2008 @ 11:44 am

    I have a noob question Wiffy, where did you find all the Japanese ingredients in S’pore? Takashimaya? Cold Storage? NTUC?? :?

    Reply

  4. Jude — November 13, 2008 @ 12:41 pm

    Nice plating, Wiffy. I have a thing for kamaboko.

    Reply

  5. wiffy — November 13, 2008 @ 2:17 pm

    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 ;)

    Reply

  6. kisetsu — November 13, 2008 @ 4:51 pm

    A-ha! Thanks for the info. I always have problem finding Jap stuff for my home-cook dishes. :lol:

    Reply

  7. Ellena — November 13, 2008 @ 9:15 pm

    Wow.. this is a very interesting dish… both Tofu and pumpkin are both my favourites… hehe…. :p

    Reply

  8. American Chef — November 14, 2008 @ 2:50 am

    Healthy and simple recipe, I liked your presentation.

    Garnishing style is excellent.

    Thanks for posting

    Alice

    Reply

  9. [eatingclub] vancouver || js — November 14, 2008 @ 3:10 pm

    Thanks for sharing the technique. I’ve always wondered how these steamed tofu dishs should go. Yours look fabulous!

    Reply

  10. Darius T. Williams — November 14, 2008 @ 10:16 pm

    Really! This is a great looking dish!

    -DTW

    Reply

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