Japanese-style braised pumpkin with tofu and brown rice

Ingredients

For 1 serving

• Pumpkin250 g
• Tofu120 g
• Brown rice60 g
• Vegetable broth200 ml
• Tamari1 tablespoon
• Mirin1 tablespoon
• Ginger5 g
• Sesame oil1 teaspoon

Contains: soy, sesame, celery,

In season: September – December

Method

1. Bring a pan of water to the boil, rinse the brown rice and cook it for about 30 minutes, until tender but firm to the bite; drain.
2. Meanwhile, wash the pumpkin, remove the seeds and fibres and cut it into roughly 4 cm chunks, leaving the skin on if it's tender (as with delica or kabocha squash): it holds the pieces together. Peel and slice the ginger.
3. Put the pumpkin in a single layer in a wide pan with the vegetable stock, tamari, mirin and ginger, bring to the boil, cover and simmer gently for 15 minutes, until a fork slides in easily.
4. Cut the tofu into roughly 2.5 cm cubes, add it to the pan and cook for 5 minutes, shaking the pan rather than stirring, until hot and flavoured and the liquid has reduced a little.
5. Serve the pumpkin and tofu with the rice, some of the cooking liquid and a drizzle of sesame oil.