Steamed Shrimp and Salted Egg Tofu 老少平安

shrimp tofu (4)

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

shrimp tofu (3)

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.

shrimp tofu (2)

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.

shrimp tofu (1)


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