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Steamed tofu with preserved radish and prawns topped with spring onion and chilli on a white plate
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Steamed Tofu with Preserved Radish and Prawns

Prep Time15 minutes
Cook Time10 minutes
Total Time25 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.