Stuffed Tofu - Hakka Inspired

4.80 from 5 votes

Stuffed tofu shrimp Hakka-style is shrimp paste filled in a silky smooth tofu. After steaming, a savory oyster based sauce in added on top.

Prep Time15

Cook Time15

Course: Appetizer, Main Course

Cuisine: Chinese

Servings: people

Calories: 440kcal

Chop and mince shrimp until it becomes a paste.
In a large bowl, add shrimp paste, salt, pinch of white pepper, sugar, corn starch, olive oil, minced ginger (optional) 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!

To make the sauce, stir water, oyster sauce, soy sauce, corn starch, and chicken bouillon (optional) in a bowl. Make sure the corn starch is not settled at the bottom. Then pour in the sauce pan. Heat on medium heat and constantly whisk until the sauce thickens (3-4 minutes).
Pour the sauce on top of the stuffed tofu and enjoy while warm.

Expert Tips

Add minced fish or minced pork to your shrimp paste for extra flavor. It will make your filling more bouncy and tender.

Dust a tiny bit of corn starch on the tofu before adding the filling. This ensures that the filling sticks to the tofu and doesn’t come out when your eating it!

The sauce is supposed to be silky and smooth. To ensure it doesn’t clump, make sure you constantly whisk the sauce in the pan while cooking.