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Seafood Tofu with Pumpkin Sauce

https://www.facebook.com/notes/ql-kitchen/seafood-tofu-with-pumpkin-sauce/1908466409230330/

QL KITCHEN·THURSDAY, MAY 24, 2018


Serves 4 – 5 pax

Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients

200 g MUSHROOM Seafood Tofu

3 crab sticks, shredded

1 tsp cornflour

100 g pumpkin, steamed and mashed

1 cup chicken stock

1 tbsp oil

50 g sweet snow peas

Salt and white pepper to taste

Oil


Method

1. In a pan, heat oil and quickly fry the MUSHROOM Seafood Tofu for a few minutes. Set aside.

2. Coat the shredded crab sticks with cornflour and fry until crispy. Set aside.

3. Using another pan, heat 1 tbsp of oil before adding in mashed pumpkin and chicken stock. Mix well and let it simmer for a few minutes.

4. Then, add in MUSHROOM Seafood Tofu and sweet peas.

5. Season to taste and simmer for another 4- 5 minutes until the snow peas are cooked and crunchy.

6. Serve on a plate with the crispy crab sticks.

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