How to make pumpkin noodles with tofu and vegetarian sauce

For many female friends, they are very envious when they see others have good cooking skills. Today, just follow the editor to learn how to make pumpkin noodles with tofu vegetarian sauce, and your cooking skills will definitely improve! Let’s get started together with the editor below!

1. Prepare the raw materials.

2.12 Raw materials required.

3.21 Prepare the ingredients: chop the onion and garlic, cut the red pepper into small pieces with scissors, dice the tomatoes, beat the eggs in a bowl and add a drop of balsamic vinegar to stir, mix two spoons of noodle sauce and three spoons of bean paste together, add a little water and stir to dilute.

4. Wash the cucumber and carrot and cut into thin strips. Cut the tofu into small cubes, the smaller the better.

5. Blanch the shredded carrots in boiling water for ten seconds, then remove and rinse with cold water.

6.12 Pour three spoons of vegetable oil into the wok. When the oil is hot, pour the diced tofu in and fry until all sides of the diced tofu turn golden brown. Remove from the pan and set aside.

7.21 Pour another spoonful of vegetable oil into the wok and pour the eggs in. Stir constantly with chopsticks. After the eggs are fried and solidified, serve them for later use.

8. Pour two tablespoons of vegetable oil into the wok. When the oil is hot, add the chopped onion and garlic and stir-fry until fragrant.

9. Pour the diluted sauce in and stir-fry until the sauce aroma comes out. Serve and set aside.

10.1 Stir-fry the tomato juice to make it into a thick sauce (add a few spoonfuls of water during the frying process).

11.2 Pour two tablespoons of vegetable oil into the pan, and when the oil is hot, pour the tomato pieces in and stir-fry.

12. Then pour the diced tofu, chopped eggs, and fried onion sauce into the tomato sauce, add a little salt, and a small bowl of water. Stir-fry over low heat to evaporate the water in the sauce and make it thick.

13. Peel the pumpkin, cut it into pieces, steam it, and then mash it into pumpkin puree.

14. Add a spoonful of salt to the pumpkin, pour in the flour and stir continuously until there is no dry flour. Knead it into a smooth dough, cover it with a wet cloth and let it relax for 20 minutes (the softness or hardness can be determined according to your preference. If you like it soft, add less flour; if you like it hard, add more flour. But remember not to add water, as the moisture in the pumpkin is enough).

15. Knead the relaxed dough and divide it into two parts for easy rolling.

16. Use corn starch as powder and use a rolling pin to roll it into a 1-centimeter-thick pancake.

17. Fold it up one side and the other side, and use a knife to cut it into noodles of the same width. The thickness can be controlled by yourself.

18. Sprinkle the cut noodles with a little corn starch to prevent them from sticking, shake them with your hands, boil water in a pot, cook the noodles after the water boils, rinse with cold water, and serve with the sauce.

The pumpkin noodles with tofu and vegetarian sauce introduced above are rich in nutrition and the preparation method is not very complicated. If you want to try it, hurry up and prepare the ingredients!