Tomato Prawn Pot
番茄虾仁锅 · fān qié xiā rén guō
Winter warming pot with sweet tomatoes and plump prawns.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- large prawns大虾🛒 local300 g
- tomatoes番茄🛒 local2 medium
- tofu豆腐🏮 asian200 g
- light soy sauce生抽🏮 asian1 tbsp
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Instructions
1Sauté tomatoes until soft and breaking down.
🔍 Look for Medium heatVisual: 番茄出汁Tomatoes breaking down
You know it's right when: Jammy
2Add broth and bring to boil.
🔍 Look for High heatVisual: 汤汁沸腾Bubbling broth
You know it's right when: Boiling
3Add tofu and simmer 3 minutes.
🔍 Look for Medium heat 3 minutesVisual: 豆腐热透Tofu heated
You know it's right when: Hot
4Add prawns and cook 2 minutes.
🔍 Look for Medium heat 2 minutesVisual: 虾肉变白Prawns opaque
You know it's right when: Cooked
5Season with soy sauce and garnish.
🔍 Look forVisual: 撒葱花点缀Garnished
You know it's right when: Ready
Tips
- · Use ripe tomatoes for sweeter broth.
- · Add tofu last to prevent breaking.
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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