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Stew with pumpkin and tofu
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Stew with pumpkin and tofu

Stew with pumpkin and tofu
Preparation time: 50 mins
Nutrition facts (per portion): 728 kJ / 174 kcal

Ingredients for 4 portion(s)

  • 300 g of hokkaido pumpkin
  • 20 g of rapeseed oil (2 tablespoons)
  • 80 g of onion
  • 250 g of red pepper
  • 150 g of green pepper
  • 1 clove of garlic
  • 200 g of smoked tofu
  • 0.5 teaspoon of ground cumin
  • 0.5 teaspoon of ground coriander
  • 0.5 teaspoon of ground turmeric
  • 500 g of tomato puree
  • 300 ml of water
  • 30 g of Kikkoman Naturally Brewed Soy Sauce (1.5 tablespoons)
  • 1 tablespoon of parsley

Preparation

  1. Cut the pumpkin, peppers and tofu into smaller pieces. Cut the onion into feathers and glaze it all in oil. Then add spices, the rest of the vegetables, tofu and a clove of garlic squeezed through the press.
     
  2. Fry it all for about 10 minutes, then pour water, add tomato purée and soy sauce. Stew it covered for about 30 minutes and stir occasionally.
     
  3. Finally, add the parsley and serve.

Used products in this recipe

Preparation time: 50 mins
Nutrition facts (per portion): 728 kJ / 174 kcal

Ingredients for 4 portion(s)

  • 300 g of hokkaido pumpkin
  • 20 g of rapeseed oil (2 tablespoons)
  • 80 g of onion
  • 250 g of red pepper
  • 150 g of green pepper
  • 1 clove of garlic
  • 200 g of smoked tofu
  • 0.5 teaspoon of ground cumin
  • 0.5 teaspoon of ground coriander
  • 0.5 teaspoon of ground turmeric
  • 500 g of tomato puree
  • 300 ml of water
  • 30 g of Kikkoman Naturally Brewed Soy Sauce (1.5 tablespoons)
  • 1 tablespoon of parsley