「素食」纯素蟹黄豆腐煲 |【Vegan】Crab Tomalley Tofu, but Vegan

This dish was inspired by the Crab Tomalley Tofu. I made a vegan version with chickpeas and pumpkin. It was very delicious. You must try it.
这道菜的灵感来自蟹黄豆腐煲，我用鹰嘴豆加南瓜做出来就特别鲜美，一定要试试。

Ingredients/材料:
嫩豆腐 300g Soft Tofu
南瓜泥 150g Pumpkin Puree
熟鹰嘴豆 ½杯 ½ Cup Cooked Chickpeas
新鲜豌豆（煮熟） ½杯 ½ Cup Fresh Peas (Cooked)
生姜 6片 6 Slices Ginger

调味料/Seasoning:
生抽 1小匙 1 Tsp Soy Sauce
白胡椒粉 ½小匙 ½ Tsp White Pepper
味噌 一大匙（可选）1 Tbsp Miso (Optional)
海盐 适量 Sea Salt To Your Taste
昆布汤 500ml（昆布5*5cm泡一夜最小火煮到微微沸腾）500ml of Kelp Stock (5*5cm Kelp Soaked Overnight and Boiled on the Lowest Heat until it Slightly Boiled)


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