Steamed Tofu with Golden Paste



500g tofu, 50g carrot, 100g pumpkin.


1 tsp sea salt, 1 tsp first extract soy sauce, some black pepper.


  1. Cut pumpkin into thin slices, steam for 15 minutes, smash into puree with a spoon; cut carrot into juliennes.
  2. Cut tofu into 0.5cm thick slices and steam for 5 minutes.
  3. Heat pan with some oil and cook the pumpkin and carrot into paste.
  4. Add seasonings and water and cook the pure until the desired thickness.
  5. Top the tofu with puree and serve.


Sprinkle with sesame oil or chili oil as desired.


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