Pumfu Pumpkin Seed Tofu

If you’re looking for a delicious and easy way to enjoy a soy-free tofu alternative, this Pumfu Tofu Recipe is the one to try!

Made from organic pumpkin seeds, this unique pumpkin seed tofu is packed with plant-based protein and has a creamy texture with a nutty flavor you’ll love. Whether you’re frying it up for a pumfu scramble or serving it as crispy cubes in a stir-fry, it’s a versatile dish that works with so many great recipes.

What I love most about pumfu is how simple it is to make with just a few simple ingredients. Using pumpkin seed milk as the base, this recipe turns into a blank canvas for all your favorite flavors!

In this recipe, I'm pairing crispy pumfu cubes alongside a flavorful black pepper sauce and stir fry veggies to complete a nutritious meal - but this pumfu recipe is completely customizable! You can use your favorite veggies or stir fry sauce, or cook it in your air fryer and even scramble the pumfu instead of cutting it into cubes.

It’s soy-free, packed with grams of protein, and so easy to incorporate into your routine. Give this pumfu tofu recipe a try - you won’t be disappointed!

🌱 Ingredients & Notes

Here is everything you need for this recipe:

• Raw Hulled Pumpkin Seeds - The base for your pumfu. Make sure they’re fresh and organic pumpkin seeds for the best nutty flavor and creamy texture. Soak them overnight to soften before blending.
• Water - Used for soaking and blending the pumpkin seeds. Use filtered water if possible for a cleaner taste.
• Cornstarch - Helps coat the pumfu cubes for frying, giving them a crispy exterior.
• Toasted Sesame Oil - Adds a rich, nutty flavor while frying the pumfu and stir-fry veggies. Look for high-quality oil for the best results.

For the Black Pepper Sauce:

• Spring Onions - Use the white parts for the sauce and save the green parts for garnish. Adds a fresh, slightly sweet flavor.
• Garlic - Crushed cloves bring a bold, aromatic base to the sauce. Essential for a savory, punchy flavor.
• Ginger - Grated ginger adds warmth and a slight spiciness to the sauce.
• Muscovado Sugar - A dark, unrefined sugar that adds depth and sweetness. You can substitute with brown sugar if needed.
• Tamari Soy Sauce - A soy-free tofu alternative should still have great flavor! Tamari is gluten-free and adds a salty, umami richness to the sauce.
• Rice Vinegar - Adds a tangy kick to balance the sweetness and saltiness of the sauce.
• Freshly Ground Black Pepper - The star of the sauce! Adds bold, spicy warmth - use freshly ground for the best flavor.
• Water - Helps create the right consistency for the sauce.

For the Stir-Fry:

• Toasted Sesame Oil - Used to cook the veggies, enhancing their flavor with its nutty aroma.
• Your Favorite Stir-Fry Veggies - Choose colorful veggies like carrots, peppers, zucchini, or beansprouts. Aim for a mix of textures and flavors.
• Cooked Rice or Stir-Fry Noodles - Serve as the base for your pumfu and stir-fry. Choose your favorite option for a hearty, plant-based protein-packed meal.
• Green Spring Onions & Black Sesame Seeds - These are perfect for garnish. Add a fresh, slightly spicy crunch and a touch of nuttiness to finish the dish.

Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.

🔪 Equipment

Here is all the equipment you need to make this recipe:

• Tofu Press - Essential for pressing the pumfu to remove excess liquid and help it set properly. If you don’t have one, use a heavy object like a book wrapped in a clean towel, or improvise with a container lined with a damp cloth.
• High-Speed Blender - Needed for blending the soaked pumpkin seeds into a smooth mixture. A regular blender may not achieve the creamy texture required.
• Nut Milk Bag or Fine Sieve - Use this to strain the pumpkin seed milk, separating the liquid from the pulp.
• Frying Pan - Ideal for pan-frying the pumfu cubes until crispy. Non-stick works well to prevent sticking.
• Thermometer - Useful for checking the pumpkin seed milk reaches 82°C (180°F) for curdling.
• Wooden Spoon or Silicone Spatula

🧑‍🍳 Instructions (Step-by-Step)

Step 1: Soak and Blend Pumpkin Seeds

Soak organic pumpkin seeds overnight. Blend them with fresh water in a high-speed blender to make pumpkin seed milk.

Step 2: Make Pumfu

Heat the milk over medium heat until it curdles.

Press the curds in a tofu mold or with a tofu press to set.

Step 3: Fry the Pumfu

Cut pumfu into cubes of tofu.

Coat with cornstarch and fry in oil over medium heat until crispy.

Step 4: Prepare Black Pepper Sauce

Sauté garlic, ginger, and spring onion whites in the frying pan. Combine soy sauce, rice vinegar, black pepper, water, and muscovado sugar and pour over the pumfu cubes.

Cook until thick, then remove cubes.

Step 5: Stir-Fry Veggies

Add sesame oil to the pan. Stir-fry veggies like carrot, peppers, and beansprouts over low heat. Toss in leftover sauce.

Step 6: Serve

Serve the crispy pumfu cubes with stir-fry veggies over rice or noodles. Garnish with spring onion greens and sesame seeds.

🍽️ Serving

Serve your Pumfu Tofu Recipe warm over rice or noodles, coated in the black pepper sauce (or swap for your favorite!). Add stir-fry veggies for a balanced, colorful meal and sprinkle with green spring onions and black sesame seeds for garnish.

This soy-free tofu alternative also pairs well with teriyaki sauce.

❄️ Storage

Store any leftover Pumfu Tofu in an airtight container in the refrigerator for up to 3 days.

How to reheat

To reheat, use a frying pan over medium heat with a little olive oil. Heat until warmed through, flipping the cubes gently for even cooking.

Avoid using high heat to keep the creamy texture and prevent the nutty flavor from turning bitter.

🔜 Related Recipes

If you loved this Pumfu Tofu Recipe, be sure to check out my recipe for Vegan Pork Belly Tofu! Also check out this Pumpkin Seed Pesto for a tasty way to use up some leftover pumpkin seeds, or try this Vegan Teriyaki Sauce that pairs perfectly with this pumfu.

Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:

📖 Recipe Card

Pumfu Recipe (Pumpkin Seed Tofu)

Romy

Whip up this Homemade Pumfu for a delicious, soy-free twist on traditional tofu! Packed with plant-based protein from organic pumpkin seeds and bursting with nutty flavors, it the perfect addition for a nutritious dish. Paired with a flavorful black pepper sauce alongside your favorite stir-fry veggies.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Soaking & Pressing Time 8 hours hrs

Total Time 8 hours hrs 45 minutes mins

Course Main Course

Cuisine Asian, vegan

Servings 4 servings

Equipment

• 1 Tofu Press or Tofu Mold
• 1 high-speed blender
• 1 Nut-Milk Bag or Fine Sieve
• 1 frying pan
• 1 Thermometer
• 1 Wooden Spoon or Silicone Spatula

Ingredients

  

For the pumfu:

• 1 ¾ cups raw pumpkin seeds (250g) organic pumpkin seeds recommended for the best nutty flavor
• 2 cups water (500 ml) for soaking
• 2 cups water (500 ml) for blending
• 2 tablespoons cornstarch for coating
• 2 tablespoons sesame oil for frying

For the Black Pepper sauce:

• 2 spring onions white part for sauce, green part for garnish
• 4 cloves garlic crushed or grated
• 2 teaspoons fresh ginger grated
• 1 tablespoon muscavado sugar or brown sugar
• 2 tablespoons tamari soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• ½ teaspoon black pepper freshly ground
• 2 tablespoons water

For the Stir Fry:

• 2 teaspoons sesame oil
• 10.5 oz mixed stir fry veggies (300g) e.g. carrot, zucchini, sweetcorn, mangetout, peppers, beansprouts
• 4 portions cooked rice or stir fry noodles
• green spring onion and black sesame seeds for garnish

Instructions

 

To make Pumfu:

• Start by soaking the raw, hulled pumpkin seeds in water overnight to soften them. Drain the soaking water and rinse the seeds well. Blend the soaked seeds with fresh water in a high-speed blender until smooth and creamy. Strain the mixture using a nut milk bag or fine sieve to separate the milk from the pulp. Save the pulp for another recipe or freeze it for later use.
• Pour the pumpkin seed milk into a pot and gently heat it over medium heat. Stir continuously and monitor the temperature until it reaches 82°C (180°F). The milk will begin to curdle at this point. Carefully transfer the curds into a tofu mold lined with a damp cloth. Press the pumfu firmly to remove excess liquid and allow it to set. Leave it to press for at least 8 hours or overnight.
• Cut the set pumfu into small cubes. Lightly coat the cubes with cornstarch for extra crispiness. Heat toasted sesame oil in a frying pan over medium heat. Add the pumfu cubes to the pan and fry until golden and crispy on all sides. Lower the heat to medium to avoid burning.

For the Stir Fry:

• In the same pan, sauté the white parts of the spring onions, crushed garlic, and grated ginger until fragrant. Add tamari soy sauce, rice vinegar, muscovado sugar, freshly ground black pepper, and a little water. Stir and cook the sauce until it thickens slightly. Remove the pumfu cubes from the pan and set them aside.
• Add more toasted sesame oil to the pan if needed. Toss in your choice of stir-fry veggies, such as carrots, zucchini, or beansprouts. Cook the vegetables over low heat until tender, mixing them with any leftover sauce in the pan for added flavor.
• Serve the stir-fry veggies over cooked rice or noodles as a base. Arrange the crispy pumfu cubes on top. Garnish the dish with the green parts of the spring onions and a sprinkle of black sesame seeds for a fresh and nutty finish.

Notes

• Serving - Serve the Pumfu Tofu Recipe warm over cooked rice or stir-fry noodles and stir-fry veggies for a hearty, plant-based protein meal. Garnish with green spring onion tops and black sesame seeds for a fresh and nutty finish. Optional: Drizzle with teriyaki sauce or a little bit of maple syrup for an extra layer of flavor!
• Storage - Place any leftover pumfu or stir-fry veggies in an airtight container and refrigerate for up to 3 days. Reheat gently in a frying pan over medium heat with a little oil.
• Tips & Tricks
  • Use simple ingredients like fresh, organic pumpkin seeds for the best creamy texture and nutty flavor.
  • A high-speed blender is key to achieving smooth pumpkin seed milk. If unavailable, blend in smaller batches for a similar result.
  • Ensure the pumpkin seed milk reaches the correct temperature (82°C/180°F) to curdle properly for setting the pumfu.
  • Press the pumfu overnight using a tofu press or a heavy object to achieve a firm texture that's ideal for frying.
  • Coat the cubes of tofu lightly with cornstarch before frying for a crispy exterior.
  • Customize the stir-fry veggies based on seasonal availability or personal preferences - such as carrots, peppers, or beansprouts.
• Reheating - Heat leftover pumfu cubes in a frying pan over medium heat without overcrowding. Flip gently to ensure even warming. Add a splash of water to any leftover sauce when reheating to restore the right consistency.

Keyword Pumfu Tofu Recipe, Pumpkin Seed Tofu, Soy-Free Tofu

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