Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 4 - 5
Ingredients
| 200 g | MUSHROOM Seafood Tofu |
|---|---|
| 3 | crab sticks, shredded |
| 1 tsp | cornflour |
| 100 g | pumpkin, steamed and mashed |
| 1 cup | chicken stock |
| 1 tbsp | oil |
| 50 g | sweet snow peas |
| Salt and white pepper to taste | |
| Oil |
Method
- In a pan, heat oil and quickly fry the MUSHROOM Seafood Tofu for a few minutes. Set aside.
- Coat the shredded crab sticks with cornflour and fry until crispy. Set aside.
- Using another pan, heat 1 tbsp of oil before adding in mashed pumpkin and chicken stock. Mix well and let it simmer for a few minutes.
- Then, add in MUSHROOM Seafood Tofu and sweet peas.
- Season to taste and simmer for another 4- 5 minutes until the snow peas are cooked and crunchy.
- Serve on a plate with the crispy crab sticks.
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