Posts RSS Subscribe to Feed
Sign Up for Latest Recipes!

Chinese Steamed Tofu with Dried Shrimp Recipe

Saturday, March 31, 2012 | Labels: , , |

Silky tofu steamed and then topped with a savoury and fragrant topping of sauteed dried shrimp and crispily golden idea of a perfectly simple dish that goes so well with a bowl of hot steamed rice.  Sometimes, I think eschewing more luxurious ingredients is the way to go - today's feature is a relatively healthy dish with tofu as the star.  Do note though that the dish will not be complete without the crunchy and savoury toppings.  With such simple dishes that calls for such humble ingredients, the quality of the soy sauce used is extremely important and if you have been following this blog for awhile, you may notice that my preference for most of my cooking sauces are from Yuen Chun, a favourite brand of my late grandmother.

Chinese Steamed Tofu

Anyway, back to the dish - for this easy steamed dish, I suggest for you to use the plain tofu i.e. the ones without egg and although I am a huge fan of egg tofu, the latter will cause the flavours to get a little too complicated.  The silky and rather bland tasting tofu is the perfect backdrop for the rather pungent dried shrimp topping and provides a good contrast in texture with every bite.  I do hope you give this a try soon - the ingredients can be found easily in all Asian grocery stores if you live outside of Asia and I hope you'll enjoy this simple dish that is a household favourite of mine.

Chinese Steamed Tofu

Have a good weekend everyone!

This recipe is a feature in my Yuen Chun Recipes, an ongoing project on this blog.

Serves 3-4

Serving suggestion: with steamed rice


2 blocks of white, silky tofu
1/4 cup of dried shrimp, soaked for about 10-15 minutes and drained
6 shallots, sliced
2 stalks green onions, sliced
2 teaspoons light soy sauce or to taste
1/2 teaspoon thick caramel sauce


Firstly, steam the tofu over high heat for about 8-10 minutes.  Set aside.

While the tofu is steaming, deep-fry the shallot slices in hot oil on low heat until they turn golden brown.  Be very careful with this step as the shallots turn from golden brown to overly browned in a flash.

Heat up your wok or pan.  Add about 1 tablespoon of oil.  Add the dried shrimp and fry until fragrant.  Add 2 tablepoons of water and the soy sauces.  Do a taste test and add more seasoning if desired.  Remove from heat and set aside. 

Drain the excess water from the steamed tofu.  Pour the shallots together with the oil and the dried shrimp on top of the tofu.  Garnish with the green onion slices.  Serve hot.

Chinese Steamed Tofu


Tina said...

love your blog! although I'm a little confused about the thick caramel sauce, I didn't see it included in the directions!

Smallkucing said...

nice change from putting only fried onion on top

Kristy said...

Hi Jasmine, hope you're well. Your home cooking has always look so eye feasting to me. Hope you're having a great week ahead, dear.

Smoky Wok (Tastes of Home) said...

Thanks Kristy!! I"m well just that I've been stuck with some other stuff for a bit..thanks for dropping by and for your kind words :) Hope you're well too!

Daphne said...

I love the rustic feel of the photographs as well Jasmine. It seems simple but it is often these simple food that brings warmth to the heart! Thanks for reminding me of using tofu again!

Smoky Wok (Tastes of Home) said...

thanks Daphne! Glad you like this :)

Magic of Spice said...

That looks so good! Love the photos as well :)

Smoky Wok (formerly Tastes of Home) said...


Anonymous said...

I would love to make this. Where can I get thick caramel sauce?

Related Posts Plugin for WordPress, Blogger...
Creative Commons Licence
Smoky Wok by Smoky Wok is licensed under a Creative Commons Attribution 3.0 Unported License.
Based on a work at
No content from this website including images, recipes, writings may be reproduced without prior consent from the author.

Smoky Wok

Smoky Wok

Smoky Wok