Side Dishes

Steamed Kabocha Squash and Tofu단호박 두부찜

Name: Steamed Kabocha Squash and Tofu
Cuisine: Korean
Ingredients: 14 g Zucchini; 14 g Tofu; 1.4 g Garlic; 10.5 g Green chili pepper; 1.1 g Cooking wine; 0.4 g Sugar; 0.1 g Salt; 0.7 Cooking oil

Steamed kabocha squash and blanched tofu are served with sautéed garlic and green chili and a lightly seasoned soy-based sauce.

Steamed Kabocha Squash and Tofu — Korean recipe photo

Ingredients

Kabocha squash14 g Zucchini
Tofu14 g Tofu
Garlic1.4 g Garlic
Green chili pepper10.5 g Green chili pepper
Cooking winepantry1.1 g Cooking wine
Sugarpantry0.4 g Sugar
Saltpantry0.1 g Salt
Cooking oilpantry0.7 Cooking oil

Instructions

1
Wash the kabocha squash thoroughly, cut it in half, remove the seeds, and steam it in a steamer.
2
Let the steamed squash cool, remove the skin, and cut it into bite-size pieces.
3
Cut the tofu into 1.5 cm cubes and blanch it.
4
Slice the garlic and finely slice the green chili pepper into rounds, then sauté them in a pan.
5
Combine the soy sauce with the specified amounts of sake, dashi stock, cooking wine, sugar, salt, and cooking oil, bring briefly to a boil, then let the sauce cool.
6
Arrange the prepared ingredients and drizzle with the sauce.

Ingredient substitutions

Kabocha squash: Butternut squash can work in many recipes, but it is usually moister and does not have the same chestnut-like texture.
Tofu: Use the closest available tofu texture. The result may be more fragile or firmer than intended.
Garlic: Garlic powder works in a pinch but lacks fresh aroma.
Green chili pepper: Use a fresh green pepper with a similar heat level.
Cooking wine: Dry white wine or broth can loosen a sauce; sweetness and aroma differ.

Nutrition & source