Shrimp Paste Tofu Pot
虾滑豆腐 · xiā huá dòu fu
Dim sum houses serve this delicate pot with hand-pounded shrimp paste.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- shrimp paste虾滑🛒 local200 g
- silken tofu嫩豆腐🏮 asian300 g
- chicken stock高汤🏮 asian400 ml
- light soy sauce生抽🏮 asian1 tbsp
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Instructions
1Form shrimp paste into small balls.
🔍 Look forVisual: 虾滑细腻Smooth paste
You know it's right when: Ready
2Bring stock to gentle boil.
🔍 Look for Medium heatVisual: 微沸Gentle bubble
You know it's right when: Simmering
3Add tofu cubes and cook 2 minutes.
🔍 Look for Medium heat 2 minutesVisual: 豆腐热透Tofu heated
You know it's right when: Hot
4Drop shrimp paste balls into stock.
🔍 Look forVisual: 虾丸浮起Prawns floating
You know it's right when: Cooking
5Cook 3 minutes until prawns are opaque.
🔍 Look for Medium heat 3 minutesVisual: 虾肉变白Prawns opaque
You know it's right when: Cooked
Tips
- · Use day-old tofu for cleaner cuts.
- · Don't boil hard after adding shrimp paste.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
What type of tofu should I use?
Silken/soft tofu (嫩豆腐) for mapo tofu and soups — silky, falls apart gently. Firm/extra-firm (老豆腐) for stir-fries, braises, and anything you want to keep its shape. If the recipe doesn't say, firm is the safe default for stir-fries.
Source: HǎoWèi ingredient guide
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
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