I first had this dish in a fancy restaurant where they used a pork paste on top of the tofu. I figured that the pork and salted egg went well, but was a little too similar, and figured that shrimp will give everything a different burst of freshness, and a different dimension, since seafood always has a refreshing sea-aroma to it.
This is also somewhat adapted from my late grandfather’s favorite tofu dish – just cold tofu with scallions, fried shallots, garlic oil and soy sauce. If you like something simple yet yummy, this is totally for you.
- 1/2 block tofu, cut into four squares
- 8-10 large shrimp, deveined and shelled
- [optional] 1 salted egg yolk, quartered
- a pinch of salt and white pepper powder
- 1 clove garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- scallions for garnish
Mince the shrimps until the shrimp pieces are tiny. Add salt, white pepper powder and garlic, and continue mincing until a paste-like consistency is formed (the salt helps.)
Divide the shrimp meat into four portions, and place one portion on top of a piece of tofu.
[optional] Place a quarter of the salted egg yolk in the middle of the shrimp paste.
Steam the tofu in a steamer for 6 to 8 minutes, until the shrimp paste is cooked.
Pour out the liquid from the tofu, then drizzle the soy sauce and sesame oil over the tofu.
Garnish with chopped scallions and serve.