Simmered Kabocha Pumpkin and Fried Tofu With Sweet Soy Sauce

Ingredients

• 1 kabocha pumpkin or other squash, peeled and cut into 1-inch cubes
• 1 block firm tofu, cut into 1-inch cubes
• 3 tablespoons vegetable oil
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 2 tablespoons sugar
• 1 teaspoon grated ginger

Directions

1. Heat the oil in a large skillet over medium-high heat. Add the tofu and cook until golden brown, about 3 minutes. Remove from the heat and set aside.
2. In a small saucepan, combine the soy sauce, mirin, sugar, and ginger and heat over medium heat until the sugar is dissolved. Set aside.
3. In a large pot, add the kabocha pumpkin and enough water to cover. Bring to a boil and reduce the heat to low. Simmer for 10 minutes or until the pumpkin is tender. Drain.
4. Add the tofu to the pot with the pumpkin and pour the sauce over the top. Cook for a few minutes to allow the flavors to combine. Serve hot.

Interesting Facts

• Kabocha pumpkin is a type of winter squash native to Japan.
• Tofu is a staple food in many Asian cuisines.
• Mirin is a sweet rice wine used to add flavor to dishes.