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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. Katie — November 15, 2008 @ 8:30 am

    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!

    Reply

  2. ladyironchef — November 15, 2008 @ 1:43 pm

    nice clear shot of the photo! yeah its a real simple dish everyone can do at home

    Reply

  3. Marc @ NoRecipes — November 19, 2008 @ 12:38 pm

    Looks good! What a creative way to use leftovers:-)

    Reply

  4. Susan — November 19, 2008 @ 10:32 pm

    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.

    Reply

  5. xbmama — November 20, 2008 @ 6:08 pm

    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! :D

    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!! :-)

    Reply

  6. wiffy — November 21, 2008 @ 10:43 am

    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

    Reply

  7. YapYS — June 8, 2011 @ 9:55 pm

    Hi, i love yr website, i use it to teach my maid how to cook (she doesn’t know anything about cooking when she first came, but now she can cook delicious meals for us, thanks to your simple to follow instructions! Yay!)

    Just wanted to ask if you have any recipe for Golden prawn with pumpkin sauce, the type in those Tze Char restaurant? Love tt dish!

    Reply

    • wiffy replied: — June 9th, 2011 @ 1:27 pm

      Hi there, thanks for your kind words. I’m sorry I don’t have this recipe at the moment :(

      Reply

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