Ingredients is not available.
- Deep-fry soft beancurd until golden. Dish out and drain on kitchen paper towels.
- Heat oil in a big claypot and sauté ground ingredients (A) and spice mixture (B) until fragrant. Add ingredients (C), and continue to sauté until oil rises. Add pumpkin and brinjal and stir-fry well for 1-2 minutes.
- Pour in water and cover claypot. Simmer until vegetables turn soft.
- Add the pre-fried beancurd, cauliflower, tempeh, shitake mushrooms and puffed tofu. Pour in milk. Adjust seasoning to taste and bring to a boil.
- Serve immediately.