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This is a traditional Chinese dish. Serve with freshly cooked white rice.
2 people made this
- 2 (396g) blocks firm tofu, cut into sixteen 5x5x2.5cm pieces
- 2 dry shiitake mushrooms, soaked, stalks discarded and finely sliced
- 55g raw prawns, shelled, deveined and roughly chopped
- 55g minced pork
- 1 pinch salt
- 1/2 egg white, lightly beaten
- 1 teaspoon shaoxing wine
- 1 teaspoon light soy sauce
- 1-2 teaspoons cornflour
- 3-4 tablespoons groundnut oil
- 4 tablespoons chicken stock
- 2 tablespoons oyster sauce
- 1 spring onion, finely sliced
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Parboil the tofu in lightly salted water for 2-3 minutes until firm, then drain.
- Cut a slit in the bottom of each tofu triangle and set aside.
- In a bowl, mix together the mushrooms, prawns, pork, salt, egg white, shaoxing wine, soy sauce and enough cornflour to hold the mix together.
- Fill each slit with the filling, the tofu will gape open to show the filling.
- Heat the oil in a wok, then fry the tofu for 2 minutes on each side until golden. Pour off the excess oil, then add the stock and oyster sauce and bring back to the boil.
- Braise for 5-6 minutes, sprinkle with spring onion before serving. Serve with rice, enjoy!
You can find shaoxing wine and dried shiitake mushrooms in Chinese/Oriental speciality stores.
See it on my blog
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Cooking with Alison
Steamed tofu stuffed/topped with shrimp is a healthy dish that is very easy to make. Alternatively, you could top your tofu with marinated minced pork (with mushrooms and/or red chili peppers, etc.). If you are using pork for this dish, you can follow the method in the recipe below or you can steam the tofu and cook the pork separately in a pan. Then simply top your hot tofu with the cooked pork mixture and serve.
Steamed Tofu with Shrimp Recipe
makes 3 large blocks of tofu, but the recipe can be adjusted to make more.
3 large blocks of soft or regular texture tofu
3 or 4 large, raw shrimp per block of tofu, peeled and deveined
dash of ground white pepper
Optional for serving: vegetable oil, sweet soy sauce (Chinese rock sugar and soy sauce to taste, heated gently until the sugar dissolves and then cooled completely) and thinly sliced green onion
Set up your steamer and bring the water to rolling boil. (Here are detailed instructions for how to steam cook food. I use a steaming rack in a wok with a lid.) Meanwhile, use a food processor fitted with the steel blade to break down the shrimp until you have a smooth paste. Use chop sticks to stir in the salt, white pepper, cornstarch and sesame oil until well combined and the paste is sticky. Set aside. Gently rinse the blocks of tofu under cool running water and pat them dry with paper towel. Place them on your heat proof serving plate. Then using slightly moist fingers, form 1/3 of the shrimp paste into a round and flat patty. Place this on top of one of the blocks of tofu and press down gently. Continue with the remaining paste until all of your tofu blocks have been topped with shrimp patties. Now place your plate on top of the rack in the hot teamer, cover it with the lid, and steam until the shrimp is pink and cooked through and the tofu is heated all the way through, between 5 and 8 minutes. Do not overcook. Carefully remove the plate from the hot steamer and pour off any excess water from the plate. Drizzle with vegetable oil that has been heated over medium high heat until it is just about to reach smoking point. Note that the restaurants will often do this, but I choose not to because it is not very healthy. Drizzle over sweet soy sauce and garnish with thinly sliced green onions. Serve immediately.
Cut the soft tofu or firm tofu into 2-inch squares about 3/4 inch thick and set aside.
Chop the ground pork on the cutting board until it is very finely minced.
You can get the salted fish at the Chinese grocery store. They function similarly to anchovies…giving the dish a savory, nutty, salty flavor.
If you choose to use, it, remove the skin. Try to resist the urge to fling it across the room when the smell hits your nose.
It’s like anchovies in Caesar salad dressing…it gives it that little something extra, but you can’t really taste the fishiness in the end.
Then mince it up.
And then pile the ginger and the minced fish on top of the pork. Chop it all up together.
Scoop out about 1 teaspoon of tofu from each piece to make room for the meat, and place the excess tofu in a bowl with the pork.
Add the Shaoxing wine, a pinch of fresh ground white pepper, and salt to the meat mixture. Mix well. Stuff the meat into the tofu pieces…
And place a steamer rack in the bottom of your wok. Fill the wok up with water, and place the plate on the rack. You can also use a metal steamer if you have one. See our post on how to set up a steamer if you’re not familiar with steaming foods in Chinese cooking.
Bring the water in your steamer setup to a simmer and steam the plate of tofu for about 10 minutes.
While the tofu is steaming, mix 1 tbsp of cornstarch with 1 tbsp of water and set aside. Cut 4 to 6 pieces of the scallions about 3 inches long, and cut lengthwise slits on both ends. Put in a bowl of ice water. The ends curl up nicely and can be used as a garnish. Dice the rest of the scallions and set aside.
When the tofu is done, carefully remove the plate. You’ll see liquid at the bottom of the plate. Pour this liquid back into the wok and add more water if needed to make about a quarter cup of sauce.
Heat the liquid to a simmer and add the oyster sauce and dark soy sauce or dark mushroom soy sauce. Season with a pinch of salt and some more white pepper, and add the cornstarch slurry. Stir and cook the sauce until it’s thick enough to coat the back of a spoon.
Plate the tofu, pour the sauce over it, and garnish with the scallions.
Serve your Hakka Style Chinese stuffed tofu as an appetizer, dim sum or main dish with rice!
It’s a great presentation to a traditional dish. I know Kaitlin will like this dish when we cook it back in New Jersey, but more amazing is that the slightly fish-averse Sarah gave it her approval!
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1. Parboil the tofu cakes in a pan of lightly salted boiling water for 2-3 minutes to harden them, then drain. Cut each cake into two triangular pieces and make a slit at the base of each triangle.
2. Soak the dried mushrooms in boiling water for 30 minutes, then drain and squeeze out any excess water. Remove and discard the stems and finely chop the caps. Peel and devein the prawns and chop them finely until they are almost a paste. Put the mushrooms and prawns in a bowl with the pork, salt, egg white, rice wine, soy sauce and enough cornflour to hold the mixture together. Fill the slit of each tofu piece with stuffing (the pieces will gape open and show the stuffing).
3. Heat a wok over high heat, add the oil and heat until very hot. Cook the stuffed tofu for 2 minutes on each side, or until golden. Pour off any excess oil. add the stock and oyster sauce, bring to the boil and braise for 5-6 minutes. Sprinkle with the spring onion.
(You can read the fact sheet of lye water here.) Traditionally, you can treat these shrimp using the shangjiang (上浆) method, which is coating the shrimp with a mixture of egg white and potato starch.
I prefer my method of double treating the shrimp: first with baking soda, and then with egg white and potato starch.
Now the secret seasoning to dim sum that tastes like they are straight from restaurants is chicken bouillon powder.
You can get the non-MSG version in the market and use it in this recipe.
This shrimp wrapped with tofu skin is commonly served with a Worcestershire sauce, but you can also use mayonnaise, which is more common in Malaysia.
Either way, these fried shrimp rolls taste so good.
[Recipe] Chinese Steamed Tofu with Shrimp and Scallops
Steamed tofu is a popular dish in Chinese cuisine where firm tofu is the base while the toppings may vary. Tofu is a great canvas in absorbing different sauces and seasoning and begs to be dressed up.
My parents normally top the tofu with seasoned ground pork and sweetened soy sauce. My in-laws love to keep the steamed tofu simple with diced green onions and soy sauce. This version is topped with shrimp and scallops, finished with a soy sauce that has a few added ingredients including sesame oil and ginger.
This version is fancy, looks beautiful, quick to prepare and make. With a bit of prep work, this dish takes less than 10 minutes of cooking time on the stove top making this dish perfect for both weeknights and a fancy dinner with guests.
I have used frozen scallops U15 size and black tigers shrimps that I had thawed a few hours before cooking. Make sure to use a paper towel to soak up access water before marinating or cooking them. I apologize that I do not remember the shrimp size, but buy the ones that are smaller than the size of your tofu. As for the tofu, I left the tofu as is from the container but feel free to cut it to a smaller size.
Try These 5 Best Indian Tofu Recipes At Home:
1. Tofu Phali
One of the healthiest recipes to prepare at home, tofu phali brings you the nutrition of tofu and green beans (phalia). Both are low in calories but high in fibre. This recipe has soft, silken tofu sautéed in a range of Indian spices and chillies in delectable tomato gravy. Pair with chapatti or rice for a wholesome meal.
2. Lasooni Palak with Tofu
With a beautiful tricolour outcome, packed with nutritious ingredients, this Indian tofu recipe is a must try. Tofu delicately served above a bed of garlic, spinach-tomato gravy that is enough to serve as is. The combination of spinach and tofu comes with multiple health benefits and the addition of garlic takes the flavour of the entire dish a notch higher.
3. Tofu Pakoda
Pakodas are quintessentially Indian and just the perfect snack to dish out every evening along with a cup of tea or coffee. While you may have plenty of options to stuff, from onion to potato and paneer, tofu might be a great alternative to try next time. Tofu pieces dipped in a gram flour batter and deep fried to perfection sounds simply delicious, especially when served with mint-coriander chutney.
4. Tofu Kofta
Indian dishes are all about eclectic mix of spices and veggies tossed in mouth-watering gravy, and this recipe is no different. Stuffed kofta with crumbled tofu mashed with potatoes and a mix of cashew nut paste, raisins and chilli, this recipe is surely going to please your taste buds. Dipped in aromatic gravy of spices, tofu kofta is best served with piping hot parathas.
5. Tofu Bhurji
Perfect for a light lunch, tofu bhurji is a quick and easy recipe to prepare for breakfast and pack for tiffin too. Grated tofu is stirred in a pool of spices and chillies such as ginger-garlic paste, turmeric powder, red chili powder along with onions and tomatoes. This bhurji can be used as a filling for sandwiches as well as served with chapatis or parathas for lunch.
It doesn't matter if you are a vegan or not, tofu will always be one of the best options to add to your diet for both, health and taste.
About Aanchal Mathur Aanchal doesn't share food. A cake in her vicinity is sure to disappear in a record time of 10 seconds. Besides loading up on sugar, she loves bingeing on FRIENDS with a plate of momos. Most likely to find her soulmate on a food app.
- 1 Cha Ca Fish Meat Emulsion
- 6 red chilies, deseeded
- 6 okras / ladies fingers
- 10-12 fried tofu puffs
For fish paste seasoning:
- 1 stalk scallion, chopped
- 1 red chili, deseeded and chopped
- 3 dashes white pepper powder
- 1/2 teaspoon sesame oil
For the sauce:
- 1 tablespoon taucheo, fermented yellow bean sauce
- 2 cloves garlic, chopped
- 1 tablespoon sugar
- 1/2 cup water plus 1 teaspoon of corn starch, stir well
Grandma’s Sambal Udang – Prawn Sambal
This recipe – Malaysian Sambal Udang (Prawn Sambal) – was created by my paternal Grandmother (my popo) and pieced together painstakingly by my cousin Carina. I’ve adapted it further, as the ingredients are a little different in Australia, to recreate the taste I remembered.
I only have my memory to guide me as my grandmother passed away a few months ago. She was 93 when she died and had lived a long and full life, with mostly good health. She left behind four children, eight grandchildren, seven great-grand children, and a wealth of memories and recipes.
While it’s never easy to say goodbye to those we love, I am comforted by the fact that people live on forever in your heart and memories. It doesn’t make the absence of them any easier, but it does mean that the most important part of them – their spirit, their essence, their soul – remains and that they can continue to impact on your life in all sorts of good and helpful ways.
In my grandmother’s case, she was an excellent and thoughtful cook. Every time we visited Malaysia we would be treated with a smorgasbord of our favourite foods – fried chicken, sambal hebi (dried shrimp sambal), fish head curry, Penang Asam laksa, pineapple fried rice, yong tofu(stuffed beancurd), water spinach fried with sambal belchan, and fried eggplants stuffed with minced prawn.
It was completely excessive but cooking was her way of demonstrating her love. It’s something my dad learned from her, and something I in turn picked up from my parents.
When I surprised them with this dish last week the look on their faces said it all.
“You’ve just gone to the top of the class,” my dad declared, as he hugged me.
Reignite your Romance at Prime 1024
“It’s just like I remember it,” smiled my mum.
Thanks, folks. That’s high praise indeed, but I’m just passing on the love.
Prawn stuffed tofu recipe - Recipes
Don't see any tofu you say? Well, yong tau foo (Chinese stuffed tofu) was created in the 1960s in Chew Kuan restaurant as a dish of only stuffed tofu, and now can mean any of a variety of stuffed vegetables. It is a popular dish in Malaysia and Singapore. The stuffed tofu and vegetables may also be served with a clear soup and noodles.
I had frozen the cha ca (Vietnamese fish paste) my youngest aunt had given me a few months back. For the recent death anniversary dinner of my ba noi (paternal grandmother), I decided to defrost the cha ca and stuff it. But instead of making my usual Dau Hu Nhoi Cha Tom voi Sot Chao Ot (Vietnamese Shrimp Paste-Stuffed Tofu with Fermented Bean Curd Chili Sauce), I remembered Rasa Malaysia had stuffed okra and chili peppers. It was so gorgeous that I decided to prepare it that way as well, but substituting the chili peppers with sweet baby bell peppers. I also had some Brussels sprouts sitting around, so I halved those and stuffed them as well.
I haven't made cha ca since I was 12 years old, so you'll have to wait for that recipe. Or maybe that's just as well because I remember adding baking soda to fluff up the fish paste. Then I got clever and added more baking soda because that would make the fish paste even fluffier right? Well, it did, but it also made the fish paste incredibly bitter. So for now, you can either buy from the store, or use my recipe for shrimp paste. You can find fish paste at most Asian grocery stores either in the fresh seafood counter or frozen. Depending on the variety of fish, the paste may be either pink, pale gray, or gray.
Yong Tau/Tow Foo (Chinese Stuffed Tofu)
Inspired by Rasa Malaysia
Fried tofu or make your own using my recipe for Dau Hu Chien (Vietnamese Fried Tofu)
Baby bell peppers
Use 1 lb store-bought fish paste, or for shrimp paste, you'll need:
1 lbs shrimp, peeled, deveined
4 cloves garlic
1/2 tsp salt, and adjust to taste
2 tsp sugar, and adjust to taste
a few dashes of fish sauce
For sot chao ot (Vietnamese fermented bean curd and chili sauce), you'll need:
3 cubes chao (fermented bean curd)
1 tblsp sambal oelek or any chili sauce of your choice, or less depending on your spicy tolerance
1/2 tsp fish sauce
1/2 tsp sugar
1/2 cup water
Clear pork broth, or any other broth of your choice
Fresh ramen or chow mein noodles
Baby bok choy or any other vegetables of your choice
If you're making shrimp paste, peel and devein the shrimp. Place shrimp in a colander and sprinkle 1/2 tsp salt, mix thoroughly and allow to drain. In a food processor, grind shrimp with garlic, 2 tsp sugar, and a few dashes of fish sauce, until a smooth paste is formed. You may need to add a little bit of cold water for the shrimp paste to smooth out and become "fluffy." Take a small chunk of the shrimp paste and pop it in the microwave for a few seconds to cook. Taste and adjust salt and sugar if necessary. Set aside.
Clean okra. De-seed baby bell peppers. Remove bruised outer leaves of Brussels sprouts. Split vegetables in half but not all the way through.
Stuff vegetables with fish or shrimp paste.
Lay the tofu and vegetables in a steamer tray and steam for about 10 minutes until the shrimp or fish is cooked. It's OK if they're not fully cooked because you're going to be cooking them further.
Meanwhile, you can prepare the sot chao ot (Vietnamese fermented bean curd and chili sauce). In a small pan on medium-low heat, mash 3 cubes of bean curd, 1 tblsp of sambal oelek , 1/2 tsp of fish sauce, 1/2 tsp sugar, and 1/2 cup water. Mix thoroughly. Adjust seasonings accordingly. Turn the heat down to low and let simmer until sauce thickens.
By this time, the steamed vegetables should be cooked. Not so appetizing eh? I sort of overstuffed each vegetable to use up all the fish paste. Don't worry, they're gonna look nicer in a bit after I pan-fry them.
Drizzle a bit of oil into a saucepan on medium heat. Pan-fry both sides of tofu and vegetable pieces until golden.
Arrange on a plate and drizzle sot chao ot on top. Serve with rice or noodles.
If serving with noodles: Make a light pork broth for the soup. Boil fresh ramen or chow mein noodles. Quickly blanch the baby bok choy in the noodle water, and set aside until ready to assemble.