2 persons, 35 min
|“minced” dried soy
|Let the minced dried soy swell in hot water with the vegetable bouillon cube according to the packaging.|
Chinese mushroom paste
3 big leaves
|Wash, peel and cut the pumpkin into small quarters. Put it into a pot together with the sunflower oil, chickpeas, chopped garlic, Chinese mushroom paste and the soy sauce. Fill up with water until the food is still slightly sticking out.
Let everything cook for a while. Once the minced soy is done, add it to the pot. Cook the MapoDoufu for around 15 further minutes on middle heat. 5 minutes before stopping cooking add the plucked kale and the cilantro.