Cantonese Steamed Stuffed Tofu with Shrimp
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.
Servings 4 servings
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!