Steamed Tofu with Preserved Radish and Prawns

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Servings: 2

This steamed tofu with preserved radish recipe pairs silky steamed tofu with a fragrant, savoury preserved radish and prawn sauce for a simple, comforting dish ready in under 30 minutes. I used a mix of salted and sweet preserved radish (菜脯) so the sauce wouldn’t turn out too salty or too sweet on its own.

Watch How to Make It

Equipment

Bamboo Steamer — Amazon

La Gourmet Cast Iron Wok 36cm — Shopee | Lazada

What Is Preserved Radish (菜脯)?

Preserved radish, also called chai poh or cai po, is daikon radish that has been salted, sun-dried and fermented. It has a firm, slightly chewy texture and a savoury, umami-rich flavour. Salted preserved radish is more intensely salty, while sweet preserved radish is sweet.

Ingredients You’ll Need

Serves 2

• 1 packet smooth tofu (1 包嫩豆腐)
• 100 grams prawns, deveined (100 克虾，去虾线)
• 3 cloves garlic, minced (3瓣大蒜，剁碎)
• 3 tablespoons vegetable oil (3汤匙植物油)
• 20 grams salted preserved radish (20 克咸菜脯)
• 20 grams sweet preserved radish (20 克甜菜脯)

Seasoning (调料)

• 1/4 cup (60 grams) water (1/4 杯(60克)水)
• 3/4 teaspoon cornstarch (3/4 茶匙玉米淀粉)
• 1/2 to 1 tablespoon light soy sauce (1/2 至 1 汤匙生抽) (buy from Shopee, Lazada and Amazon)

Garnish (装饰)

• Spring onion (葱)
• Chilli (辣椒)

How to Make Steamed Tofu with Preserved Radish and Prawns

Step 1 — Prep the Prawns and Preserved Radish

Devein the prawns, then cut them into small cubes. Rinse the preserved radish, pat dry, and cut into small cubes as well.

Step 2 — Prep the Tofu

Remove the plastic layer on the surface of the tofu packaging. Flip the tofu upside down onto a heatproof plate. Snip off the four corners of the packaging, then gently press the top and sides to loosen the tofu before lifting off the packaging.

Step 3 — Steam the Tofu

Fill a steamer or wok with water and bring to a boil. Place the tofu on the steam rack and steam on high heat for 6 to 8 minutes.

Step 4 — Make the Sauce

While the tofu is steaming, mix the water, cornstarch and light soy sauce together to make the seasoning. Heat the vegetable oil in a wok and sauté the garlic until fragrant. Add the preserved radish and sauté until fragrant, then add the prawns and cook for 1 to 2 minutes until they turn pinkish. Pour in the seasoning and cook until the sauce thickens.

Tip: Pour the sauce carefully — it’s hot. You can remove the steamed tofu from the stove first before pouring, and tip off any excess water on the plate if you prefer a less diluted sauce.

Step 5 — Finish and Serve

Once the tofu is done steaming, pour the sauce over it. Garnish with spring onion and chilli, then serve immediately.

Tips for the Best Steamed Tofu with Preserved Radish and Prawns

Use smooth tofu. Its soft, custard-like texture works best for steaming. Firm tofu has a denser texture and won’t give you the same result.

Balance the preserved radish. Combining salted and sweet preserved radish keeps the sauce from tasting too salty or too sweet on its own.

Cut the prawns and radish evenly. Small, even cubes cook at the same rate and give the sauce a consistent texture.

Tipping off the excess water is optional. I don’t usually pour it away since the plate is hot, but you can if you want a more concentrated, flavourful sauce.

Frequently Asked Questions

Can I use only salted or only sweet preserved radish?

Yes. If you only have one type, salted preserved radish alone will taste saltier and sweet preserved radish alone will taste milder and sweeter. I like combining both for balance, but you can adjust to what you have. If you use only salted preserved radish, add a little sugar to balance the flavour, and vice versa if using only sweet preserved radish.

Can I use minced pork or chicken instead of prawns?

Yes, this works well with minced pork or chicken too. Check out my steamed tofu with minced chicken and bean sauce for a different variation.

Where can I buy preserved radish?

Most Asian grocery stores carry it, usually vacuum-packed or in jars, labelled as preserved radish, chai poh or 菜脯. Nowadays, it’s also available at the supermarket.

How long should I steam the tofu?

About 6 to 8 minutes on high heat is enough. Start timing once the water is at a full, rolling boil.

How do I store leftovers?

This dish should not be left overnight. The tofu doesn’t keep well once cooked, so it’s best to only make what you and your family will finish in one sitting.

Tried this recipe? Leave a comment below and let me know how it turned out! Don’t forget to tag @ruyiasianrecipes if you share it on social media.

You Might Also Like:

• Steamed Tofu with Shallot Oil
• Steamed Tofu with Minced Chicken and Bean Sauce
• Steamed Fish with Preserved Radish

Print

Steamed Tofu with Preserved Radish and Prawns

Prep Time15 minutes minutes

Cook Time10 minutes minutes

Total Time25 minutes minutes

Servings: 2 servings

Ingredients

• 1 packet smooth tofu (1 包嫩豆腐)
• 100 grams prawns, deveined (100 克虾，去虾线)
• 3 cloves garlic, minced (3瓣大蒜，剁碎)
• 3 tablespoons vegetable oil (3汤匙植物油)
• 20 grams salted preserved radish (20 克咸菜脯)
• 20 grams sweet preserved radish (20 克甜菜脯)

Seasoning (调料)

• 1/4 cup (60 grams) water (1/4 杯(60克)水)
• 3/4 teaspoon cornstarch (3/4 茶匙玉米淀粉)
• 1/2 to 1 tablespoon light soy sauce (1/2 至 1 汤匙生抽)

Garnish (装饰)

• Spring onion (葱)
• Chilli (辣椒)

Instructions

Step 1 — Prep the Prawns and Preserved Radish

• Devein the prawns, then cut them into small cubes.
• Rinse the preserved radish, pat dry, and cut into small cubes as well.

Step 2 — Prep the Tofu

• Remove the plastic layer on the surface of the tofu packaging.
• Flip the tofu upside down onto a heatproof plate.
• Snip off the four corners of the packaging, then gently press the top and sides to loosen the tofu before lifting off the packaging.

Step 3 — Steam the Tofu

• Fill a steamer or wok with water and bring to a boil.
• Place the tofu on the steam rack and steam on high heat for 6 to 8 minutes.

Step 4 — Make the Sauce

• While the tofu is steaming, mix the water, cornstarch and light soy sauce together to make the seasoning.
• Heat the vegetable oil in a wok and sauté the garlic until fragrant.
• Add the preserved radish and sauté until fragrant, then add the prawns and cook for 1 to 2 minutes until they turn pinkish.
• Pour in the seasoning and cook until the sauce thickens.
• Tip: Pour the sauce carefully — it’s hot. You can remove the steamed tofu from the stove first before pouring, and tip off any excess water on the plate if you prefer a less diluted sauce.

Step 5 — Finish and Serve

• Once the tofu is done steaming, pour the sauce over it.
• Garnish with spring onion and chilli, then serve immediately.

Video

Notes

• Use smooth tofu. Its soft, custard-like texture works best for steaming. Firm tofu has a denser texture and won’t give you the same result.
• Balance the preserved radish. Combining salted and sweet preserved radish keeps the sauce from tasting too salty or too sweet on its own.
• Cut the prawns and radish evenly. Small, even cubes cook at the same rate and give the sauce a consistent texture.
• Tipping off the excess water is optional. I don’t usually pour it away since the plate is hot, but you can if you want a more concentrated, flavourful sauce.