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Steamed Tofu with Shrimp

蒸虾仁豆腐

Steamed Tofu with Shrimp

Prep
10 mins
Cook
15 mins
Calories
~370 kcal

At a Glance

A quick visual overview of the key ingredients and cooking flow.

A warm-cream visual overview of steamed tofu with shrimp, with ingredients on the left and bottom and five numbered scenes for prepping, mixing, arranging, steaming and garnishing.

Main Ingredients

  • One whole uncooked block of soft tofu on a pure white background.
    Soft Tofu
    300 g
    Drained; cut into about 2 cm chunks
  • A small cluster of peeled, tailless raw shrimp with translucent gray-white flesh
    Raw Peeled Shrimp
    200 g
    Raw, peeled, tailless and deveined; thawed and drained weight
  • Optional
    A small cluster of whole fresh shiitake mushrooms, one tilted to show pale gills
    Fresh Shiitake Mushrooms
    60 g
    Trim tough stems and slice thinly. Tuck between the tofu and shrimp in Step 3; steam until cooked through in Step 4 for a mushroom-rich variation.

Seasonings

  • Five whole unpeeled raw garlic cloves in a loose natural cluster on a pure white background.
    Garlic
    5 cloves
    Minced
  • Four intact slender spring onions
    Spring Onion
    2 stalks
    Thinly sliced
  • Optional
    One whole uncut fresh ginger rhizome with light tan skin on a pure white background.
    Ginger
    3 g
    Julienne finely and scatter between the shrimp in Step 3. Steam with the dish in Step 4 for a ginger aroma.
  • Optional
    A small natural cluster of fresh slender red chili peppers with green stems
    Fresh Red Chili
    1 piece
    Use a small hot red chili, thinly sliced. Add with the spring onions in Step 5; heat varies with the chili.
  • Reddish-brown light soy sauce in a low warm off-white ceramic condiment dish on a pure white background.
    Light soy sauce
    1 tbsp
  • Optional
    Thick glossy dark-brown oyster sauce in a low matte cream ceramic condiment dish on a pure white background.
    Oyster sauce
    1 tbsp
    Mix into the sauce in Step 2 and reduce light soy sauce to ½ tbsp. It gives a richer savory flavor; saltiness varies by brand.
  • Optional
    Clear light-amber Chinese cooking wine in a low warm off-white ceramic condiment dish on a pure white background.
    Chinese Cooking Wine
    1 tbsp
    Toss with the shrimp in Step 1 and marinate refrigerated for 10 minutes before arranging. Marinate while prepping and heating the steamer.
  • Optional
    Fine pale-beige ground white pepper in a warm-white ceramic condiment dish
    Ground White Pepper
    1 pinch
    Toss with the shrimp in Step 1 before arranging for a mild pepper aroma.
  • Optional
    Clear pale straw-yellow cooking oil in a low warm off-white ceramic condiment dish on a pure white background.
    Cooking oil
    ½ tbsp
    After garnishing in Step 5, heat ½ tbsp neutral oil and drizzle over the spring onions. Take care with splashing.
  • A short clear glass tumbler filled with colorless water on a pure white background, with a visible waterline and natural refraction.
    Water
    2 tbsp
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