Tofu & Shrimp Filling

Ingredient Amount Notes
Egg tofu 1 package
Peeled shrimp 3 oz. Finely minced into paste
Cooking wine 1 tbsp
Minced ginger 1 tbsp
Minced green onion 1 tbsp
Egg white 1
Cornstarch ½ tsp For filling
White pepper 1 tsp
Salt ½ tsp
Sugar ½ tsp
Minced carrot A little Garnish on top

Sauce

Ingredient Amount Notes
Water 2 cups Plus steaming jus from plate
Salt 1 tsp
Cornstarch slurry 2 tbsp Equal parts water and starch
Assorted aroma oil 1 tbsp Chef-made; see signature oils video

Cooking Principles

  • Mince shrimp into a paste: Chopping the shrimp thoroughly on the cutting board gives the filling a smooth, springy texture after steaming.
  • Steam exactly 12 minutes: Egg tofu is already cooked — just enough time to set the shrimp filling without toughening it.
  • Use the steaming jus: The liquid that collects in the plate during steaming is full of flavor. Pour it back into the wok as the sauce base rather than discarding it.
Tofu
Chinese
Steamed
10 min
Prep Time
25 min
Cook Time

Cooking Steps

  1. Slice the tofu: Cut egg tofu into 6 pieces, each about 1½ inches thick.
  2. Hollow each piece: Scoop out about 1 teaspoon of tofu from the center of each piece to make a cavity for the filling.
  3. Make the shrimp paste: Chop the peeled shrimp on a cutting board until very finely minced.
  4. Season the filling: Transfer the shrimp paste to a bowl. Stir in minced ginger, green onion, salt, cooking wine, egg white, ½ tsp cornstarch, and white pepper. Mix well.
  5. Stuff the tofu: Fill each tofu cavity with the shrimp paste.
  6. Garnish: Place a little minced carrot on top of each stuffed tofu piece.
  7. Steam: Steam the plate of tofu for about 12 minutes.
  8. Reserve the jus: When done, carefully remove the plate. Pour the jus that collected at the bottom back into the wok, adding water if needed to reach about ¼ cup.
  9. Make the sauce: Heat the jus in a wok. Add salt, cornstarch slurry, and white pepper. Stir to combine.
  10. Finish and serve: Cook the sauce until it coats the back of a spoon. Plate the tofu and pour the sauce over it.

Tips & Notes

  • If you don’t have a bamboo steamer, a rice cooker works for this dish as well.