Triangular Tofu with Sweet Pumpkin
Healthy & Cancer-Preventive Recipe: Triangular Tofu Steamed
We all know that eating too much salt is bad for our health, but sometimes it’s hard to resist adding a little extra for flavor. It’s true that many of us tend to avoid low-sodium foods, holding onto the belief that bland food just isn’t tasty. However, I’ve got a simple and delicious low-sodium tofu dish that perfectly balances both flavor and health! Introducing my Triangular Tofu Steamed with Sweet Pumpkin. Even without any added salt, the drizzled sweet sauce complements the chewy, nutty tofu and sweet pumpkin, creating a taste that’s far from bland. With its beautiful presentation, this dish remains delicious even when cold, making it ideal for lunchboxes or as a healthy, diet-friendly meal.
Ingredients- 1 block Firm Tofu (for pan-frying)
- 100g Cooked Sweet Pumpkin
- 100g Sprouts
- 2 Tbsp Grapeseed Oil
- 1 Tbsp Perilla Oil
Sauce- 2 Tbsp Teriyaki Sauce
- 0.5 Tbsp Oyster Sauce
- 1 tsp Balsamic Glaze
- 2 Tbsp Teriyaki Sauce
- 0.5 Tbsp Oyster Sauce
- 1 tsp Balsamic Glaze
Cooking Instructions
Step 1
First, prepare all the ingredients listed for the recipe. Using fresh ingredients will enhance the overall flavor of the dish.
Step 2
Cut the tofu block into 4 large pieces. Then, cut each of these 4 pieces in half again. This will create a beautiful triangular shape for your tofu. This shaping makes the dish more appealing.
Step 3
Do not add any salt to the cut tofu pieces! Instead, use paper towels to press down firmly on the tofu and absorb excess moisture. This step is crucial for achieving a crispy and nutty exterior when the tofu is pan-fried.
Step 4
Heat a pan over medium heat. Add the grapeseed oil and perilla oil in the specified amounts. Carefully place the triangular tofu pieces into the hot pan. Pan-fry each side until golden brown and slightly crispy. Once cooked, remove the tofu from the pan and let it cool slightly. This method ensures a crispy outside and a tender inside.
Step 5
Peel the cooked sweet pumpkin and place it in the microwave. Heat until it becomes soft and tender. Once cooked, use a fork or a masher to thoroughly mash the pumpkin until it’s smooth and free of lumps. There’s no need to add sugar; the natural sweetness of the pumpkin is sufficient.
Step 6
Now, let’s make the sauce. In a small bowl, combine the teriyaki sauce, oyster sauce, and balsamic glaze according to the recipe’s measurements. Whisk well with a spoon or a small whisk until all ingredients are evenly blended. Create a delicious sauce with a well-balanced flavor.
Step 7
Take the pan-fried and cooled triangular tofu pieces. Using a knife, make a shallow cut horizontally across the top center of each tofu triangle. This slit will help hold the topping in place.
Step 8
Using a teaspoon, generously fill the cut in the center of each tofu triangle with the mashed sweet pumpkin. The sweetness of the pumpkin will beautifully complement the savory tofu.
Step 9
Finally, artfully arrange a generous amount of fresh sprouts on top of the sweet pumpkin filling in the center of each tofu triangle. The colorful sprouts will add both texture and visual appeal to the dish.
Step 10
Transfer the prepared sauce into a zip-top bag. Snip off a small corner of the bag with scissors to create a piping nozzle. Drizzle the sauce attractively over the assembled tofu. Your healthy and delicious Triangular Tofu with Sweet Pumpkin is now complete! Enjoy your meal.
