Uploaded February 2026 | Updated September 2026, 2 weeks ago
Tofu with Pumpkin Purée 家常南瓜豆腐 is a Cantonese homestyle dish that surprised me with how comforting and balanced it tastes.
Soft pan-fried tofu, lightly crisp on the outside, is gently coated in a savory pumpkin purée made with dried shrimp, mushrooms, and simple Chinese pantry seasonings.
I first tasted this dish at a local Chinese restaurant and couldn’t stop thinking about it. This is my home-cooked version, not fancy, not heavy, just the kind of everyday Cantonese cooking that pairs perfectly with a bowl of steamed rice.
In this video, I’ll show you:
- How I pan-fry tofu without deep frying
- Why steaming pumpkin makes a better purée
- How dried shrimp and Chinese pickles quietly lift the flavor
-----------------------------------------------------------------------------------------------
👉 Full written recipe with step-by-step instructions:
Note: For the full step-by-step recipe and more cooking tips, check out my blog here: tasteasianfood.com/tofu-with-pumpkin-puree
Ingredients:
Tofu:
400 g medium-firm tofu
Cornstarch, sufficient to coat the tofu
Vegetable oil, for pan-frying
Pumpkin Puree:
350 g pumpkin, peeled and cut into chunks
Protein & Umami:
1½ tablespoons dried shrimp
1 tablespoon dried cuttlefish (optional), shredded
Vegetables & Aromatics:
¼ cup carrot, diced small
100 g shimeji mushrooms
1 tablespoon Chinese pickled radish (菜圃), finely chopped
3 cloves garlic, chopped
Seasoning:
½ teaspoon salt (adjust to taste)
2 tablespoons light soy sauce
1 tablespoon Shaoxing wine
½ teaspoon sugar
White pepper, to taste
Garnish:
2 tablespoons chopped scallions
Step-by-Step Instructions:
1. Prepare the tofu – Cut tofu into 1.5-inch squares. Pat dry, then coat lightly with cornstarch.
2. Pan-fry the tofu – Heat oil over medium heat. Pan-fry until golden on all sides. Remove and set aside.
3. Steam and mash the pumpkin – Steam pumpkin until very soft (10–12 minutes). Mash into a smooth purée.
4. Rehydrate dried seafood – Soak dried shrimp and cuttlefish briefly, then drain.
5. Build the aromatic base – Stir-fry garlic in a little oil until fragrant.
6. Add seafood – Stir in dried shrimp and cuttlefish until aromatic.
7. Add vegetables – Add carrots and shimeji mushrooms; stir-fry 1–2 minutes.
8. Add Chinese pickled radish – Stir in and cook briefly.
9. Incorporate pumpkin puree – Add mashed pumpkin and mix with aromatics and vegetables.
10. Season – Add salt, light soy sauce, Shaoxing wine, sugar, and white pepper. Stir gently.
11. Fold in tofu – Gently add tofu and coat with the pumpkin purée.
12. Finish and serve – Taste and adjust seasoning. Garnish with scallions and serve hot with steamed rice.
-----------------------------------------------------------------------------------------------
⏱️ Timestamps
00:00 Intro – 家常南瓜豆腐 Cantonese homestyle dish
00:44 Preparation
01:12 Pan-frying the tofu
01:55 Steaming & mashing the pumpkin
03:57 The cooking process
06:43 Final plating & serving with rice
07:21 Recipe
#tofuwithpumpkinpuree
#家常南瓜豆腐
#cantonesehomecooking
=======================================
The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Amos Ever Hadani - Dancing with My Baby
=======================================
Website: tasteasianfood.com
facebook.com/TasteOfAsianFood
twitter.com/KwanKaPang
pinterest.com/kwankapang
instagram.com/kwankapang
Tofu with Pumpkin Purée 家常南瓜豆腐 is a Cantonese homestyle dish that surprised me with how comforting and balanced it tastes.
Soft pan-fried tofu, lightly crisp on the outside, is gently coated in a savory pumpkin purée made with dried shrimp, mushrooms, and simple Chinese pantry seasonings.
I first tasted this dish at a local Chinese restaurant and couldn’t stop thinking about it. This is my home-cooked version, not fancy, not heavy, just the kind of everyday Cantonese cooking that pairs perfectly with a bowl of steamed rice.
In this video, I’ll show you:
- How I pan-fry tofu without deep frying
- Why steaming pumpkin makes a better purée
- How dried shrimp and Chinese pickles quietly lift the flavor
-----------------------------------------------------------------------------------------------
👉 Full written recipe with step-by-step instructions:
Note: For the full step-by-step recipe and more cooking tips, check out my blog here: tasteasianfood.com/tofu-with-pumpkin-puree
Ingredients:
Tofu:
400 g medium-firm tofu
Cornstarch, sufficient to coat the tofu
Vegetable oil, for pan-frying
Pumpkin Puree:
350 g pumpkin, peeled and cut into chunks
Protein & Umami:
1½ tablespoons dried shrimp
1 tablespoon dried cuttlefish (optional), shredded
Vegetables & Aromatics:
¼ cup carrot, diced small
100 g shimeji mushrooms
1 tablespoon Chinese pickled radish (菜圃), finely chopped
3 cloves garlic, chopped
Seasoning:
½ teaspoon salt (adjust to taste)
2 tablespoons light soy sauce
1 tablespoon Shaoxing wine
½ teaspoon sugar
White pepper, to taste
Garnish:
2 tablespoons chopped scallions
Step-by-Step Instructions:
1. Prepare the tofu – Cut tofu into 1.5-inch squares. Pat dry, then coat lightly with cornstarch.
2. Pan-fry the tofu – Heat oil over medium heat. Pan-fry until golden on all sides. Remove and set aside.
3. Steam and mash the pumpkin – Steam pumpkin until very soft (10–12 minutes). Mash into a smooth purée.
4. Rehydrate dried seafood – Soak dried shrimp and cuttlefish briefly, then drain.
5. Build the aromatic base – Stir-fry garlic in a little oil until fragrant.
6. Add seafood – Stir in dried shrimp and cuttlefish until aromatic.
7. Add vegetables – Add carrots and shimeji mushrooms; stir-fry 1–2 minutes.
8. Add Chinese pickled radish – Stir in and cook briefly.
9. Incorporate pumpkin puree – Add mashed pumpkin and mix with aromatics and vegetables.
10. Season – Add salt, light soy sauce, Shaoxing wine, sugar, and white pepper. Stir gently.
11. Fold in tofu – Gently add tofu and coat with the pumpkin purée.
12. Finish and serve – Taste and adjust seasoning. Garnish with scallions and serve hot with steamed rice.
-----------------------------------------------------------------------------------------------
⏱️ Timestamps
00:00 Intro – 家常南瓜豆腐 Cantonese homestyle dish
00:44 Preparation
01:12 Pan-frying the tofu
01:55 Steaming & mashing the pumpkin
03:57 The cooking process
06:43 Final plating & serving with rice
07:21 Recipe
#tofuwithpumpkinpuree
#家常南瓜豆腐
#cantonesehomecooking
=======================================
The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Amos Ever Hadani - Dancing with My Baby
=======================================
Website: tasteasianfood.com
facebook.com/TasteOfAsianFood
twitter.com/KwanKaPang
pinterest.com/kwankapang
instagram.com/kwankapang
