Steamed Tofu With Shrimp Paste

Shrimp Paste Steamed Tofu is a simple yet delicious dish that combines silky tofu with flavorful shrimp paste. The tofu’s creamy texture perfectly complements the savory shrimp, while a drizzle of hot oil and soy sauce enhances the flavors. This dish is perfect for a busy weeknight dinner or an impressive appetizer, offering both nutrition and taste in every bite.

Before you start preparing this delightful dish, it’s crucial to understand a few key tips to ensure the best results. Here’s a detailed guide to help you navigate the cooking process and avoid common mistakes.

1.Choosing and Preparing the Tofu:

Tofu Selection: Use silken tofu for its smooth, delicate texture, which is ideal for steaming. If silken tofu is unavailable, you can substitute it with soft tofu, but silken tofu will give the best results.

Handling Tofu: Carefully remove the tofu from its packaging to avoid breaking it. Pat it dry with a paper towel to remove excess moisture, and cut it into suitable pieces if needed.

2.Handling the Shrimp:

Shrimp Selection: Choose fresh, large shrimp. After peeling, remove the vein (the black line along the back) using a toothpick or the tip of a knife. If fresh shrimp is not available, frozen shrimp is a good alternative—just make sure to thaw and drain it thoroughly.

Making Shrimp Paste: Finely chop the shrimp into a smooth paste using a knife, or use a food processor for convenience. If the paste isn’t smooth enough, you can lightly pound it with the back of a knife to make it more even.

3.Steaming Techniques:

Steamer Selection: If you don’t have a dedicated steamer, you can use a large pot with a heatproof steaming rack. The rack should be placed inside the pot to allow steam to circulate freely.

Water Control: Make sure there’s enough water in the pot, but not so much that it touches the tofu. Wait until the water is boiling before placing the tofu inside to ensure consistent steaming.

Steaming Time: Steaming for 15 minutes is usually sufficient, but this may vary depending on your pot and heat level. To check if the tofu is done, gently insert a chopstick into the center—if no liquid comes out, it’s fully cooked.

4.Heating and Handling the Oil:

Oil Selection: Use a vegetable oil with a high smoke point, like canola or peanut oil. Avoid using olive oil, as it has a lower smoke point and may burn.

Oil Temperature: Heat the oil to 350°F (about 180°C), where it should just start to smoke. Use a kitchen thermometer to check the temperature. If you don’t have one, you can test the oil by dropping in a small piece of green onion—if it sizzles and bubbles immediately, the oil is ready.

5.Seasoning and Garnishing:

Soy Sauce: Opt for low-sodium soy sauce, which provides a balanced saltiness without overpowering the dish. Adjust the amount based on your taste preference.

Green Onions: Finely chop the green onions to evenly sprinkle over the tofu. You can adjust the quantity according to your preference.

6.Substitutions and Tool Selection:

Steamer Rack Substitution: If you don’t have a steaming rack, you can use a heatproof plate or wire rack to keep the tofu elevated above the water.

Tool Substitution: If you don’t have a kitchen thermometer, you can test the oil’s readiness by inserting the handle of a wooden spoon into the oil—if bubbles form around it, the oil is hot enough. If you don’t have a knife back to pound the shrimp, you can use the flat side of another knife.

7.More Delicious Tofu Recipes

If you enjoyed this Shrimp Paste Steamed Tofu recipe, you’ll love these other tofu dishes. Perfect for your next gathering, these recipes are simple, delicious, and sure to please!

Silken Tofu

Crucian Carp and Tofu Soup

Mapo Tofu

By following these detailed tips, you’ll be able to make a delicious Shrimp Paste Steamed Tofu that’s smooth, flavorful, and perfect for any occasion!