Braised Beancurd with Pumpkin Sauce

Huang Kitchen by Angie Liew


This is a great way to enjoy a Chinese culinary staple. The soft tender egg beancurd is braised to perfection in a simple, light and flavourful pumpkin sauce. The flavour is great, just perfect served with a bowl of steamed rice.


  • 3rollsJapanese egg beancurdcut into pieces
  • 50grampumpkincut into small cubes
  • 100gramchicken meatcut into small cubes
  • 50gramfrench beans/ snow peascut into pieces
  • 1red chilliseeded, cut into pieces
  • 1cupwater
  • 1tbsppig's lardoptional
  • 1/4tspsaltto marinate chicken meat
  • 1/2egg whiteto marinate chicken meat
  • 1/4tspcornflourto marinate chicken meat
  • 100grampumpkinskinned, cut into pieces, steamed, mashed
  • 1/2tspsugar
  • 1/2tspchicken stock granules
  • 1tspsalt


  1. First cut the Japanese egg beancurd into pieces. Cut each roll into 6 pieces. Cut the fresh pumpkin (40g) into small cubes. Steamed the...
  2. Get the full instructions at Huang Kitchen by Angie Liew
Braised Beancurd with Pumpkin Sauce

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Angie Liew
Recipe Yields:
4 people
Prep Time:
Cook Time: