SIMMERED KABOCHA PUMPKIN AND FRIED TOFU WITH SWEET SOY SAUCE
This is a kind of traditional Japanese nimono. It's really good for lunchboxes too. You can get Japanese kabocha pumpkin at a Japanese market, Chinese market, or another Asian market. The dish is even better the next day as leftovers (served hot or cold).
Provided by kyoko
Categories Side Dish Vegetables Squash
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Soak kabocha in a bowl of water for 15 minutes. Drain.
- Combine kabocha squash, dashi stock, fried tofu, onion, sake, mirin, soy sauce, sugar, and salt in a saucepan. Cover with aluminum foil. Bring to a boil; reduce heat and simmer until kabocha squash is tender, about 15 minutes. Remove aluminum foil carefully.
- Cool before serving, about 10 minutes.
Nutrition Facts : Calories 343.9 calories, Carbohydrate 34.1 g, Cholesterol 1.2 mg, Fat 15.4 g, Fiber 5 g, Protein 17.1 g, SaturatedFat 2.3 g, Sodium 914 mg, Sugar 19 g
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Gulshad Vighio
vighio_g62@yahoo.comI'm not a fan of pumpkin. I think I'd skip this dish.
Kornel Lukogela
l_kornel5@hotmail.frThis dish looks a little bland. I think I'd add some more spices.
Popular KS
pk5@hotmail.frI'm not sure about the combination of pumpkin and tofu, but I'm willing to try it.
Saira Imran
saira@hotmail.comThis dish is so easy to make, but it tastes like it came from a restaurant.
Evans Ramoipone
ramoipone89@yahoo.comI love the crispy tofu in this dish.
Muugii Mj
m-muugii@gmail.comThis is a great recipe for using up leftover pumpkin.
Noor Azam
noor_a18@aol.comI've never had anything like this before. It's so unique and flavorful.
Zack Tenk
zack@hotmail.frThis dish is perfect for a party or potluck. It's easy to make ahead of time, and it's always a crowd-pleaser.
Daniel Farmer
df59@yahoo.comI love the simplicity of this dish. It's just a few ingredients, but they come together to create something really special.
Etteka Glory
etteka_glory6@aol.comThis dish is a great way to warm up on a cold night. The sweet soy sauce and pumpkin really hit the spot.
Jishan Chowdhury
jishan28@yahoo.comI've made this dish several times now, and it's always a hit with my family and friends. It's a great way to showcase kabocha pumpkin.
Nambooze Ritah
namboozer@aol.comThis dish is perfect for a weeknight meal. It's quick and easy to make, and it's healthy and delicious.
Helen Digo
h51@gmail.comI'm not a big fan of pumpkin, but I really enjoyed this dish. The sweet soy sauce balanced out the pumpkin's sweetness perfectly.
SSG Bilal
b@yahoo.comThis dish is a great way to get your kids to eat their vegetables. My kids loved the sweet pumpkin and the crispy tofu.
Ibrahim Bello
b.ibrahim47@gmail.comI love the combination of textures in this dish. The kabocha pumpkin is soft and creamy, the tofu is crispy, and the sweet soy sauce adds a nice glaze.
Noman Bashir
bashir52@hotmail.comThis dish is so easy to make, and it's a great way to use up leftover pumpkin. I'll definitely be making it again!
Kassim Kayanda
kayandak@yahoo.comI've never had kabocha pumpkin before, but I'm definitely a fan now! It's so sweet and creamy, and it pairs perfectly with the savory tofu and sweet soy sauce.
Natividad Gallardo
n_gallardo@aol.comThis dish was absolutely delicious! The kabocha pumpkin was perfectly tender and flavorful, and the fried tofu was crispy on the outside and soft on the inside. The sweet soy sauce added the perfect finishing touch.