• Chop and mince shrimp until it becomes a paste.
• In a large bowl, add shrimp paste, 1 teaspoon salt, pinch of white pepper, ½ teaspoon sugar, ½ teaspoon corn starch, ½ tbs olive oil, and sliced green onions. Mix until well combined and set aside.
• Slice egg tofu 2 inches thick. Gently place on a steaming plate. Using a small spoon, scoop little bit out of the center. You can eat the leftover tofu or use it in soup 🙂
• Sprinkle little bit of corn starch on the tofu. This helps the filling stick to the tofu. Place 1 teaspoon of shrimp filling to the center of the tofu and gently press it down (helps the filling stick more!).
• Steam the tofu on high heat for 7-8 minutes. Pour out excess water after steaming. Be careful the plate is really hot!

Make Sauce

• While the tofu is steaming, you can make the delicious sauce. In a bowl, mix ½ cup water, ½ tbs oyster sauce, ½ tbs soy sauce, ½ tbs oyster sauce, and ½ teaspoon chicken bouillon until well combined. Add sauce to small pot and heat on low-medium heat. Continuously stir until the sauce has thickened. Its done when its thick (3-4 minutes).
• Add sauce on the hot stuffed tofu and hope you enjoy!