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Chinese Herbs Recipes

山药南瓜豆腐 Tofu with pumpkin & chinese herbs

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山药南瓜豆腐 Tofu with pumpkin & chinese herbs
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山药南瓜豆腐 Tofu with pumpkin & chinese herbs

Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 

Ingredients (Soup)

  • 40g Why Not? organic chinese yam (Shan Yao)

  • some Why Not? organic goji berry

  • 150g organic pumpkin

  • 1 box of Daigo organic soft tofu

  • INGREDIENTS (seasonings)

  • 1 tbsp nutritional yeasts

  • 1/2 tsp instant wakame

  • 1 tsp natural fine sea salt

  • Sonnentor white pepper powder

  • 1/2 tsp organic cane sugar

  • 1 tbsp Emile Noel organic cooking and frying oil

Directions

  • Boil the chinese yams (shan yao) in clean filtered water for 15-20 minutes, or until they are soft.
  • Separate the cooked chinese yams from the cooking water. Set both aside.
  • Remove the skin of the organic pumpkin and slice them.
  • Steam the sliced organic pumpkin until soft.
  • Blend the steamed pumpkin in a blender.
  • Slightly blanch the soft tofu in boiling water or steam it for 5 minutes. Cut them into big cubes and set aside.
  • Put the blended pumpkin puree into a pot, add the water used to cook the chinese yams in step 1.
  • Add in all the seasonings and goji berries. Bring the mixture up to a boil and remove from heat.
  • Pour over the pumpkin sauce onto the tofu. Top with the cooked chinese yams.
  • Done, serve while hot, enjoy!

 

 

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