Mix 1 tbsp of corn starch and mixed with 2 tbsp of water and keep aside for thickening sauce later.

Lightly coat Japanese pressed tofu surface with remaining corn starch gently.

Heat cooking oil in pan, arrange firm tofu in the pan and pan-fried each sides of the tofu until golden and fully cooked. Arrange in serving plate and keep aside.

In another wok, add 3 tbsp of cooking oil then add in dried scallop. Stir fry until browned and fragrant.

Add in pumpkin puree, water and prawn. Let it simmer for 20 minutes.

Season with AJI-NO-MOTO® and salt. Stir well.

Add in corn starch mixture and let it simmer until the sauce slightly thickens.

Pour the pumpkin sauce over the pan-fried tofu.

Ready to serve.