Braised Pumpkin and Tofu with Black Bean Sauce

Ingredients

Instructions

1. 1

   Heat cooking oil in a wok or large pan over medium-high heat. Pan-fry tofu cubes until golden brown on all sides. Remove and set aside.

2. 2

   In the same wok, with a little cooking oil remaining, add minced garlic, minced ginger, and mashed fermented black beans. Sauté until fragrant.

3. 3

   Add Japanese pumpkin cubes to the wok. Stir-fry for 2-3 minutes.

4. 4

   Pour in vegetable broth, vegetarian oyster sauce, light soy sauce, and sugar. Bring to a simmer. Cover the wok and let it braise for 8-10 minutes, or until pumpkin is tender.

5. 5

   Add the pan-fried tofu, red bell pepper, and green bell pepper to the wok. Stir gently to combine.

6. 6

   Pour in the cornstarch slurry (cornstarch mixed with water) and stir continuously until the sauce thickens to your desired consistency. Drizzle with sesame oil.

7. 7

   Serve hot with steamed white rice.