Pumpkin Beancurd

This is a dish I planned to cook for my friends for dinner during the Saturday gathering, however all of them were too full, so I did not.

I cooked this dish on Sunday night instead.

Cut pumpkin into small cubes, put into blender and add some water. Pureed.
Cut beancurd into desired sized. Pan fried.

In a wok, slightly fry garlic and shallot until fragrant, put in some mushroom and black fungus. Pour in the pumpkin puree. Add edequate water, salt, pepper to taste. Before switch off the fire, put in the beancurd. Easy to prepare, healthy to eat for Bb-G and the adults too.