1/4 cup (60 ml) cored and finely chopped jalapeño peppers
1 tablespoon (15 ml) finely chopped fresh ginger
2 tablespoons (30 ml) olive oil
3 cups (750 ml) peeled and diced pumpkin
1/4 cup (60 ml) rice vinegar
4 cups (1 litre) chicken broth
3/4 lb (375 g) medium-firm tofu, cut into small cubes
2 tablespoons (30 ml) soy sauce
2 tablespoons (30 ml) lime juice
Salt and pepper
Preparation
In a bowl, soak the mushrooms in hot water for about 20 minutes. Drain and set aside.
In a saucepan over medium heat, soften the onion, jalapeños and ginger in the oil. Season with salt and pepper. Add the pumpkin and mushrooms and sauté for 2 minutes. Season with salt. Deglaze the saucepan with the vinegar. Add the broth, tofu and soy sauce. Bring to a boil. Reduce the heat, cover and simmer gently until the pumpkin is tender, about 25 minutes. Add the lime juice and adjust the seasoning.
Description
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