#pumpkinstirfry

This dish, a tasty and nutritious stir-fry of pumpkin and tofu, combines the sweetness of the pumpkin with the creamy texture of tofu. It's loaded with vegetables and coated in a savory-sweet sauce that will definitely fill you up!

Ingredients: 200g firm tofu, cubed. 1 small pumpkin, peeled and diced. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon maple syrup. 2 cloves garlic, minced. 1 tablespoon grated ginger. 1 red bell pepper, sliced. 2 cups broccoli florets. 1 tablespoon cornstarch. 2 tablespoons water. Salt and pepper to taste. Cooked rice for serving.

Instructions: Press tofu to remove excess water, then cut into cubes. In a bowl, mix soy sauce, sesame oil, maple syrup, garlic, and ginger. Marinate tofu in the mixture for at least 15 minutes. Heat a large skillet over medium heat, add marinated tofu, and cook until browned on all sides. Remove tofu from skillet and set aside. In the same skillet, add a little more oil if needed. Stir-fry pumpkin until slightly tender. Add red bell pepper and broccoli, and cook until vegetables are tender-crisp. In a small bowl, mix cornstarch and water to make a slurry. Return tofu to the skillet, pour the cornstarch slurry over the tofu and vegetables, and stir well to coat. Cook for another 2-3 minutes until the sauce thickens. Season with salt and pepper to taste. Serve hot over cooked rice.

Prep Time: 20 minutes

Cook Time: 20 minutes