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Steamed Egg Tofu with Shrimp (虾仁蒸蛋豆腐)

Delight in this healthy steamed egg tofu recipe that combines silky egg tofu with a flavorful shrimp paste, topped with a simple, oyster-sauce based drizzle!
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Prep Time:13 minutes
Cook Time:12 minutes
Total Time:25 minutes
Course: Appetizer, Dinner, Side Dish
Cuisine: Asian, Chinese
Keyword: steamed egg tofu with shrimp
Servings: 2

Equipment

  • 1 steamer

Ingredients

  • 8 oz egg tofu

FOR SHRIMP PASTE

  • 6 pieces shrimp 25-30 size (peeled and deveined)
  • 1 tsp ginger minced
  • 1 stalk scallion finely chopped (white parts only. Keep green parts for garnishing)
  • ½ tsp sea salt
  • ½ tsp sugar
  • ½ tsp sesame oil
  • 1 tsp Shao Xing wine
  • ¼ tsp white pepper powder
  • 1 egg white from medium-sized egg (beaten)

GARNISHMENTS

  • green parts of 1 chopped scallion

SAUCE

  • ½ cup chicken broth
  • 2 tsp oyster sauce
  • corn starch slurry (2 tsp corn starch mixed with 2 tsp water)

Instructions

  • Remove egg tofu from the package and cut into 8 equal pieces (about 1 inch tall). Scoop the center of each piece out using a round teaspoon. Remove about ½ inch deep. Place the egg tofu pieces in a heat-proof dish, then set aside.
  • Continuously chop the peeled and deveined shrimp with a cleaver or large knife until they form a paste. Combine all the shrimp paste ingredients into a bowl, then mix until thoroughly incorporated.
  • Scoop shrimp paste into the craters created in the egg tofu. Optionally, top with a few pieces of chopped scallions.
  • Steam the egg tofu for 12 minutes.
  • While steaming, make the sauce by combining the sauce ingredients into a small pot. Mix on medium heat. When you see small bubbles forming around the rim of the pot, lower the heat then add corn starch slurry. Mix until sauce is thickened.
  • Remove the steamed egg tofu, then gently pour the sauce mixture over each piece. Top with the remaining chopped scallions and enjoy!

Video

Notes

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