[Just 10 Minutes] Low-Fat Pumpkin Tofu Stew

[Just 10 Minutes] Low-Fat Pumpkin Tofu Stew. Ingredients - Tofu: 1 block (approx. 300g) - Lean meat: 1 piece (approx. 150g) - Green peas: Appropriate amount (approx. 50g) - Pumpkin: Half (approx. 250g) Steps 1. First, remove the seeds from the pumpkin and cut it into chunks. Mince the lean meat, cut the tofu into cubes, and wash the green peas. 2. Stir-fry lean meat: Add a small amount of oil to a pan, add the minced lean meat, and stir-fry for a moment. Then, season with one tablespoon of light soy sauce and one tablespoon of oyster sauce. 3. Add green peas and pumpkin chunks. Pour in enough water to cover the ingredients. 4. Simmer tofu: Finally, add the cubed tofu. Stir in a starch slurry to thicken, cover the pot, and simmer for 3 minutes before serving. - Substitute pumpkin for staple food: Pumpkin is rich in fiber and low in calories, making it a great substitute for rice to reduce carbohydrate intake. Nutritional Balance and Tips This low-fat pumpkin tofu stew is high in protein, low in fat, and primarily consists of vegetables, ensuring you get enough nutrients while reducing calories. Pumpkin provides abundant fiber and vitamin A, while tofu and lean meat offer high-quality protein. Variations For readers with different dietary habits, this dish also offers alternative options to suit various tastes: - Lean meat substitute: You can use chicken or fish instead of lean meat to add different flavors. - Tofu substitute: Those allergic to soy products can use egg whites instead of tofu, still maintaining the benefits of high protein and low fat.