Stewed Pumpkin with Pine Nuts and Tofu
Main Dishes • Italian
Description
The leftover broth can be used to make soup.
Ingredients
- Pumpkin 20 oz
- Tofu 5 oz
- Sweet Red Onion 2 pieces
- Pine nuts 0 oz
- Chili Pepper 1 piece
- Garlic 1 clove
- Vegetable Broth 0 qt
- Peanut Oil 1 tablespoon
- Cinnamon 1 teaspoon
- Sea Salt ¼ teaspoon
Step-by-Step Guide
Step 1
Peel the pumpkin, cut it into cubes, and place it in a pot. Pour in the vegetable broth, bring to a boil, and let it simmer for 10 minutes, then remove the pumpkin with a slotted spoon.
Step 2
Peel and finely chop the onion and garlic.
Step 3
Finely chop the chili pepper.
Step 4
Heat the peanut oil in a pan and sauté the onion and garlic over low heat until translucent.
Step 5
Add the pumpkin to the pan, sprinkle with cinnamon, season with salt, and cook until done, stirring occasionally with a wooden spoon.
Step 6
Add the tofu pieces, cook for another 2–3 minutes over medium heat, then sprinkle with pine nuts and chopped chili pepper. Serve hot.
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