Steamed Tofu and Bell Pepper with Pumpkin Purée
(Available only in Cantonese)
Ingredients: (To Serve 4)
| Tofu | 1 carton |
| Pumpkin | 8 taels |
| Celery (diced) | 4 taels |
| Lily bulbs (diced) | 2 taels |
| Tomato (diced) | 1 tael |
| Green bell pepper (diced) | 1 tael |
| Red bell pepper (diced) | 1 tael |
Seasonings:
| Salt | 1 teaspoon |
| Sugar | ½ teaspoon |
| Olive oil | 2 teaspoons |
Cooking Method:
| 1. | Thinly slice the tofu and arrange them in circle on a plate. Steam and set aside. |
| 2. | Peel and slice the pumpkin, then steam. Blend the pumpkin slices into purée. |
| 3. | Heat a wok and pour in the olive oil. Sauté the celery, lily bulbs, tomato, green bell pepper and red bell pepper with the seasonings until aromatic. Pile up the ingredients in the middle of the plate, surrounded by the tofu slices. |
| 4. | Pour the pumpkin purée on top of the tofu slices and serve. |
Per serving:
| Energy(kcal) | 163 |
| Carbohydrate(g) | 17 |
| Protein(g) | 10 |
| Fat(g) | 4.5 |
| Sugar(g) | 7 |
| Sodium(mg) | 532 |
The energy and nutrient content is estimated according to the information compiled from the Centre for Food Safety, Food and Environmental Hygiene Department and the Nutrient Data Laboratory, US Department of Agriculture. Values are for reference only.
This recipe is provided by Yin Yue.
