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Tofu STEAMED IN A PUMPKIN




Source of Recipe


The cooking of Szechwan and Hunan


Recipe Introduction


Adapted from The cooking of Szechwan and Hunan
By Windward.
Edited by Carol Jacobson.


List of Ingredients




1 2 kg (4 lb) fresh pumpkin
Seasoning:
1 1/4 kg (2 1/2 lb) tofu pieces
1/2 teaspoon salt
1 cup spiced rice powder'
2 spring onions (scallions), trimmed and sliced
1 tablespoon sugar
2 slices fresh ginger, shredded
2 teaspoons dark soy sauce
2 cubes fermented beancurd, mashed with the liquid
1 tablespoon rice wine or brandy

SPICED RICE POWDER
1 1/2 cups raw long grain white rice
3 whole star anise *


Recipe



Cut top off the pumpkin and scrape away seeds. Trim the stem to form a handle and scrape the inside and edges so it forms a lid for the pumpkin.

Rinse the pumpkin and lid with salted water and upturn to drain.
Cut tofu into bite-sized pieces, and mix with seasoning ingredients. Leave for 20 minutes, then roll tofu in spiced rice and place inside the pumpkin, distributing spring onions and ginger evenly between the tofu pieces.
Set lid in position and place pumpkin on a rack in a steamer over rapidly boiling water for about 55 minutes, or until the pumpkin is tender.
Serve straight from steamer and eat the pumpkin with the tofu.
Use Chinese brown peppercorns in preference to star anise when preparing the spiced rice powder.

SPICED RICE POWDER
Toast rice with star anise in a dry wok until rice turns a rich golden brown. Cool slightly, then grind to a coarse powder. Keeps indefinitely in an airtight jar.
* Some cooks prefer using 1 tablespoon Chinese brown peppercorns, while others choose a mixture of the two.