Steamed tofu is a popular dish in Chinese cuisine where firm tofu is the base while the toppings may vary. Tofu is a great canvas in absorbing different sauces and seasoning and begs to be dressed up.
My parents normally top the tofu with seasoned ground pork and sweetened soy sauce. My in-laws love to keep the steamed tofu simple with diced green onions and soy sauce. This version is topped with shrimp and scallops, finished with a soy sauce that has a few added ingredients including sesame oil and ginger.
This version is fancy, looks beautiful, quick to prepare and make. With a bit of prep work, this dish takes less than 10 minutes of cooking time on the stove top making this dish perfect for both weeknights and a fancy dinner with guests.
I have used frozen scallops U15 size and black tigers shrimps that I had thawed a few hours before cooking. Make sure to use a paper towel to soak up access water before marinating or cooking them. I apologize that I do not remember the shrimp size, but buy the ones that are smaller than the size of your tofu. As for the tofu, I left the tofu as is from the container but feel free to cut it to a smaller size.
See? A fancy dish can be easy to make too!
Happy eating!
Chinese steamed tofu with shrimp and scallop
Ingredients
- 5 tiger shrimps -peeled and deveined
- 5 scallops Cut 1 cm thick
- 5 square tofus almost 2 pounds. Each tofu in the package was about 2 x 2 inches wide, and 2 inches high
- 1/4 cup of scallions diced including the white parts
- 4 cups of water for steaming Add more as needed
- 1/3 cup of sesame oil
Shrimp marinade
- 1/2 tsp of sesame oil
- Pinch of salt
Sauce
- 1/4 cup of sliced ginger
- 2 tsp of sesame oil
- 1/4 cup of soy sauce
- 1/4 tsp of sugar
Instructions
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Peel and devein the shrimp.
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Marinade the shrimp. Add the sesame oil and salt to the shrimp and mix well. Refrigerate for at least 30 mins to 4 hours.
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Cut the scallops lengthwise and refrigerate until ready to use.
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Dice the green onions and set aside.
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Place the tofu on a plate. Add the shrimp and scallop on top of the tofu. It doesn't matter if the scallop or the shrimp goes first.
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Prepare the tofu for steaming. I used a wok and added water, and a trivet. Once the water boils, place the dish with the seafood topped tofu in the wok and close the lid. Steam for 6 minutes on high or until the shrimp turns pink. Remove from heat.
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As there will be lots of water from the tofu at the base of the dish, the water needs to be drained. Transfer the tofu into a new dish, or carefully drain the liquid using the same dish.
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In a separate pot, turn the heat on medium-high and add sesame oil, followed by the ginger. Cook for about 1 minute. The ginger should be cooked through but not deep fried. Adjust the heat as needed. Add the soy sauce and sugar. Mix well and turn off the heat.
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Pour the sauce on top of the tofu. Sprinkle with green onions, drizzle the sesame oil and serve immediately.
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2 Comments
Marie
September 7, 2020 at 2:07 pmWhat texture of tofu do you use for this?
Mary Tang
September 7, 2020 at 2:28 pmHello Marie, I used firm tofu and the “Superior” brand found at many Asian supermarkets in Toronto.