Steamed Stuffed Tofu with Shrimps and Mustard Green

Steamed Stuff Tofu with Shrimps and Mustard Green 蝦釀豆腐Steamed Stuff Tofu with Shrimps and Mustard Green 蝦釀豆腐


For stuffed tofu

  • 1 lb (0.5 kg) shrimps, 21-25 counts;
  • 6 pieces firm tofu cubes;
  • 1 teaspoon liquid aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
    1/4 teaspoon cornstarch;
  • 1 tablespoon vegetable oil;
  • 4 oz (125 g) mustard green/choi sum.

For thickening sauce

  • 1 teaspoon cornstarch;
  • 1/4 teaspoon cane sugar;
  • 1/4 cup (60 ml) water;
  • 1 teaspoon liquid aminos;
  • 1 teaspoon dark soy sauce;
  • 1 tablespoon oyster sauce.


Serving for 4

  1. Split the back of shrimps to devein;
  2. Clean and wrap with paper towel to dry;
  3. Finely mince in a food processor;
  4. Mix in cornstarch and liquid aminos until comes to a ball;
  5. Cut tofu cubes diagonally to 12 triangles;
  6. Scope the middle out;
  7. Stuff and spread with mince shrimps;
  8. Arrange stuffed tofu in a bowl;
  9. Place in a wok/large pot of water;
  10. Steam for 12 minutes or until the shrimps turn pink over medium high heat;
  11. Add mustard green around and steam for 2 more minutes;
  12. In a separate sauté pan, add vegetable oil;
  13. Add well mix thickening sauce;
  14. Turn off heat when it comes back to a boil;
  15. Mix in oyster sauce;
  16. Pour on top of stuffed tofu;
  17. Serve hot.

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