This is not just another Chinese stir-fry you might already be familiar with. It’s pan-fried tofu with pumpkin puree, a comforting Cantonese homestyle dish I tasted at a local Chinese restaurant about a week ago and couldn’t stop thinking about. The golden tofu, creamy pumpkin purée, and gentle seafood notes immediately made me want to recreate it at home.
Note: This post may contain affiliate links. Please read my privacy policy for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.
Pan-Fried Tofu with Pumpkin Puree in Cantonese Home Cooking
Pumpkin and tofu might seem like an unusual pairing, but they come together in a surprisingly harmonious and delightful way. This Cantonese tofu recipe feels like a homestyle Chinese dish, moving away from the usual stir-frying or steaming. What stands out most is its vibrant color, gentle flavor, and the satisfying contrast between creamy pumpkin and crisp tofu.
I started with medium-firm tofu, cut into small cubes, and pan-fried until golden with a light cornstarch coating. This keeps the tofu light while giving it enough structure to hold up in the pumpkin sauce. The pumpkin is steamed and mashed into a smooth purée, then seasoned with classic Cantonese pantry staples like light soy sauce, Shaoxing wine, and a touch of sugar to balance the natural sweetness.
To build depth, I used dried shrimp and a small amount of dried cuttlefish, then added carrots, shimeji mushrooms, and finely chopped Chinese pickled radish for texture and color. The result is a dish that looks humble but tastes far richer than expected: soft tofu, creamy pumpkin, gentle umami, and fresh vegetables in every bite. Serve it with steamed rice for a truly comforting home-cooked meal.
Why This Pan-Fried Tofu with Pumpkin Puree Works
This recipe works because it follows classic Cantonese home cooking principles. It’s all about contrast and balance:
- Texture contrast: golden, pan-fried tofu meets creamy pumpkin puree
- Natural sweetness: pumpkin provides body and sweetness without needing stock or cream
- Umami layering: dried shrimp, dried cuttlefish, and soy sauce quietly reinforce each other
- Freshness and color: carrots and mushrooms keep the dish lively
- Unexpected lift: Chinese pickled radish (菜圃) adds aroma and complexity without overpowering
Because the pumpkin puree is thick and gently seasoned, it coats the tofu beautifully instead of drowning it.
A Few Things I Noticed While Cooking This
- Steam, don’t boil, the pumpkin – Steaming keeps it drier and more concentrated in flavor, giving a thicker puree that clings nicely to the tofu.
- Cornstarch is all you need – A light coating forms a delicate crust without covering the tofu’s natural softness.
- Rehydrate dried seafood gently – Dried shrimp and cuttlefish need only a short soak (about 15 minutes). Too long, and the aroma fades.
- Keep vegetables slightly crisp – This dish benefits from texture; overcooked vegetables feel flat. I keep the carrot slightly crunchy.
- Make it vegetarian – Omit the dried seafood, and the pumpkin and mushrooms still deliver plenty of flavor.
- Try fresh protein – Replace dried seafood with fresh shrimp or minced meat for a different taste profile.
- Adjust the puree – Add a little water if needed to reach your preferred thickness, then taste and adjust saltiness before adding the tofu.
Pan-Fried Tofu with Savory Pumpkin Puree
A Cantonese-style pan-fried tofu with pumpkin puree that is light, comforting, and ideal for everyday home cooking.
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
- 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
Instructions
- Prepare the tofu – Cut tofu into 1.5-inch squares. Pat dry, then coat lightly with cornstarch.
- Pan-fry the tofu – Heat oil over medium heat. Pan-fry until golden on all sides. Remove and set aside.
- Steam and mash the pumpkin – Steam pumpkin until very soft (10–12 minutes). Mash into a smooth purée.
- Rehydrate dried seafood – Soak dried shrimp and cuttlefish briefly, then drain.
- Build the aromatic base – Stir-fry garlic in a little oil until fragrant.
- Add seafood – Stir in dried shrimp and cuttlefish until aromatic.
- Add vegetables – Add carrots and shimeji mushrooms; stir-fry 1–2 minutes.
- Add Chinese pickled radish – Stir in and cook briefly.
- Incorporate pumpkin puree – Add mashed pumpkin and mix with aromatics and vegetables.
- Season – Add salt, light soy sauce, Shaoxing wine, sugar, and white pepper. Stir gently.
- Fold in tofu – Gently add tofu and coat with the pumpkin purée.
- Finish and serve – Taste and adjust seasoning. Garnish with scallions and serve hot with steamed rice.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Colander Set - 2 Collapsible Colanders (Strainers) Set By Comfify - Includes 2 Folding Strainers Sizes 8" - 2 Quart and 9.5" - 3 Quart Red and Grey -
Ninja Professional 72 Oz Countertop Blender with 1000-Watt Base and Total Crushing Technology for Smoothies, Ice and Frozen Fruit (BL610), Black -
MICHELANGELO 12 Inch Granite Frying Pan Nonstick, Ultra Nonstick Frying Pans with Non toxic Stone Coating, Nonstick Skillet with Lid, Granite Rock Pan 12 Inch, Ceramic Induction Skillet - Blue
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 181Total Fat: 8gSaturated Fat: 1gUnsaturated Fat: 6gCholesterol: 17mgSodium: 1081mgCarbohydrates: 14gFiber: 4gSugar: 6gProtein: 19g
This data was provided and calculated by Nutritionix on 31/1/2026
Serving Suggestions
- Serve with plain jasmine rice to let the tofu and pumpkin shine
- Add a side of leafy greens for balance
- Drizzle a little sesame oil just before serving for extra aroma (optional)
Variations and Substitutions
- Add minced pork or chicken for a heartier version
- Vegetarian option: omit dried seafood and add more mushrooms or fermented soybeans (taucu) for more flavor.
- Spicy version: finish with chili oil or a spoon of XO sauce
- Hakka-style twist: replace Chinese pickled radish (菜圃) with preserved mustard greens (梅菜/Méi cài).
- Autumn version: add chestnuts or gingko nuts for extra sweetness and texture
Troubleshooting & FAQ
Why is my pumpkin sauce watery?
Pumpkin may have released too much moisture. Cook it down before adding the tofu to concentrate the flavor.
Can I use soft tofu?
Not recommended. It will break when mixed with the puree.
Is Chinese pickled radish (菜圃) essential?
No, but it adds aroma and a subtle lift.
Can I make this ahead?
Yes, reheat gently. Tofu softens slightly but still tastes good.
Is this a traditional Cantonese dish?
It’s inspired by Cantonese homestyle cooking, perfect for everyday meals rather than banquet-style dishes.
KP
Sunday 1st of February 2026
Hi, this is KP Kwan. I’m delighted to see you here in the comment section after reading my recipe. I’ll be happy to answer any questions or comments as soon as possible.