Prawn stuffed tofu

Prawn stuffed tofu


1 person made this

About this recipe: This is a traditional Chinese dish. Tofu is stuffed with a mixture of chopped prawns, minced pork and shiitake mushrooms, before being pan-fried and braised to perfection. Serve with freshly cooked white rice.

Serves: 4 

  • 2 (396g) blocks firm tofu, cut into sixteen 5x5x2.5cm pieces
  • 2 dry shiitake mushrooms, soaked, stalks discarded and finely sliced
  • 55g raw prawns, shelled, deveined and roughly chopped
  • 55g minced pork
  • 1 pinch salt
  • 1/2 egg white, lightly beaten
  • 1 teaspoon shaoxing wine
  • 1 teaspoon light soy sauce
  • 1-2 teaspoons cornflour
  • 3-4 tablespoons groundnut oil
  • 4 tablespoons chicken stock
  • 2 tablespoons oyster sauce
  • 1 spring onion, finely sliced

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Parboil the tofu in lightly salted water for 2-3 minutes until firm, then drain.
  2. Cut a slit in the bottom of each tofu triangle and set aside.
  3. In a bowl, mix together the mushrooms, prawns, pork, salt, egg white, shaoxing wine, soy sauce and enough cornflour to hold the mix together.
  4. Fill each slit with the filling, the tofu will gape open to show the filling.
  5. Heat the oil in a wok, then fry the tofu for 2 minutes on each side until golden. Pour off the excess oil, then add the stock and oyster sauce and bring back to the boil.
  6. Braise for 5-6 minutes, sprinkle with spring onion before serving. Serve with rice, enjoy!


You can find shaoxing wine and dried shiitake mushrooms in Chinese/Oriental speciality stores.

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