Tofu with Pumpkin Sauce (Vegetarian)

Serves 3 - 4 persons

Ingredients:
250g traditional press silken tofu (cubed)
150g butternut pumpkin (small cubed)
4 small white cap/ button mushrooms (quartered)
50g french beans (diced)/ snow peas
1/2 cup chicken style stock (vegetarian)
1/2 tablespoon cornflour
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon white pepper
8 tablespoon cooking oil 
 
Directions:
1. Steam 100g pumpkin for 15 minutes or until soft and mash it. Set aside.

2. Heat 1 tablespoon cooking oil in wok, and stir fry mushrooms for 3-4 minutes. Add remainder 50g small cubed pumpkin and french beans, stir fry for another 2-3 minutes. Remove and set aside.

3. Heat remainder oil in wok and deep fry tofu for 2-3 minutes. Drain and set aside. Leave a tablespoon of oil in the wok.

4. In medium low heat, add the mashed pumpkin into wok and stir fry the puree for 1 minute. 

5. Combine chicken style stock with cornflour, salt, sugar and pepper. Mix well and add into wok. Stir constantly and bring to boil.

6. Once sauce thickens, add cubed pumpkin, mushrooms and french beans and tofu. Mix well, plate and serve.

Cold Tofu with Mixed Soy Sauce

Serves 2 - 3 persons

Ingredients:
300g silken tofu (soft) or Japanese egg tofu
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark sauce
1/2 teaspoon sugar
1 teaspoon sesame seed oil
1/4 teaspoon white pepper
Fried onions and scallion for garnish

Directions:
1. Remove tofu from packaging and place the block on serving plate. If using egg tofu, slice into 1cm circular portions.

2. In a bowl, combine oyster sauce, light soy sauce, dark soy sauce, sugar and sesame seed oil. Pour content over tofu.

3. Keep dish in refrigerator till its ready to be served. Dash white pepper, garnish with fried onions and scallion.