Pumfu Recipe (Pumpkin Seed Tofu)
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.
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.