If you’re looking for a simple, comforting Chinese dish that’s packed with flavor, this Cantonese Steamed Stuffed Tofu with Shrimp is one you’ll want to add to your dinner rotation! Made with tender tofu stuffed with seasoned minced shrimp, then steamed and finished with a warm garlic soy sauce, this dish is light, savory, and so satisfying!
Growing up with Chinese food, I’ve always loved how some of the most delicious dishes are made with just a handful of simple ingredients. This steamed stuffed tofu with shrimp is inspired by Cantonese home-style cooking, where steaming is a popular cooking method that allows the natural flavors of the ingredients to shine.
The combination of silky, tender tofu and juicy shrimp makes every bite delicious. Plus, it’s an easy dish to prepare at home, perfect for busy weeknights when you want something homemade without spending too much time in the kitchen.
Why you’ll love this steamed stuffed tofu with shrimp
- Simple ingredients: You only need tofu, shrimp, and a few pantry staples to make this flavorful dish.
- Quick and easy: The tofu and shrimp steam in just 8 minutes, making this an excellent option for busy weeknights.
- Light yet satisfying: Steaming keeps the shrimp juicy and the tofu tender without the need for frying.
- Family-friendly: The soft tofu and savory shrimp filling make this a delicious addition to a family meal.
- Perfect with rice: Serve it over warm jasmine rice to soak up all that delicious garlic soy sauce.
What is Cantonese steamed stuffed tofu?
Cantonese steamed stuffed tofu is a traditional Chinese-style dish featuring pieces of tofu filled with a savory mixture, often made with minced shrimp, pork, or fish paste.
Unlike pan-fried stuffed tofu, this steamed version is especially delicate and tender. Steaming helps the tofu maintain its soft texture while gently cooking the shrimp filling.
Once cooked, the tofu is topped with a savory soy-based sauce that brings everything together. It’s the kind of comforting, home-style dish that pairs beautifully with steamed rice and vegetables.
Tips for making the best steamed stuffed tofu
Use extra-firm tofu. Extra-firm tofu makes it easier to create pockets for the shrimp filling without the pieces falling apart. It also helps the tofu hold its shape during steaming.
Finely mince the shrimp. The smaller you chop the shrimp, the easier it will be to stuff the tofu. A finely minced texture also helps the filling stay together while steaming.
Don’t scoop too deeply. You only need a small pocket in each tofu piece. Scooping out too much can cause the tofu to break.
Avoid overcooking the shrimp. Shrimp cooks quickly, so start checking around the 8-minute mark. Cooking time may vary depending on the thickness and size of the filling.
Drain excess liquid before adding sauce. Tofu naturally releases water during steaming. Removing the excess liquid prevents the sauce from becoming diluted.
Cantonese Steamed Stuffed Tofu with Shrimp
Ingredients
Tofu and shrimp
- 1 14 oz package extra-firm tofu
- 8 oz shrimp peeled, deveined, and finely chopped
Shrimp marinade
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1/2 teaspoon cornstarch
Garlic soy sauce
- 2 tablespoons low-sodium soy sauce
- 1 clove garlic minced
- 3 tablespoons olive oil
Instructions
- Prepare the shrimp: Peel and devein the shrimp, then finely chop into small pieces. Add sesame oil, soy sauce, and cornstarch. Mix well and set aside.
- Prepare the tofu: Drain the tofu and gently pat dry to remove excess moisture. Cut the tofu in half, then into approximately 1-inch-thick pieces.
- Stuff the tofu: Arrange the tofu pieces in a heatproof steaming dish. Using a small spoon, carefully scoop out a shallow pocket in the center of each piece. Fill each pocket with the minced shrimp mixture.
- Steam: Place the dish in a steamer over boiling water. Cover and steam for approximately 8 minutes, or until the shrimp is pink, opaque, and fully cooked to 145°F.
- Make the sauce: While the tofu is steaming, add the low-sodium soy sauce, minced garlic, and olive oil to a small saucepan. Heat until hot and fragrant, then turn off the heat.
- Serve: Carefully remove the tofu from the steamer and pour off any excess liquid. Drizzle the warm garlic soy sauce over the stuffed tofu and serve immediately. Enjoy warm!
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