Steamed Tofu with Prawn Paste & Sakura Shrimp Sauce
This simple yet elegant dish is a powerhouse of nutrition. Sakura Shrimp are celebrated not just for their sweet, umami flavour, but also for being rich in calcium to support bone health and antioxidants that combat fatigue—perfect for staying energised during those warm summers.
Here is how to recreate this nutritious, kid-friendly dish at home using premium ingredients from us.
📹 Video tutorial available in Cantonese — visual steps easy to follow:
Ingredients
Yick Cheong Sakura Shrimp Chilli Sauce: To taste
Prawn Paste: 100g
Soft/Silken Tofu: 1 block (approx. 300g)
Seasoning: Light soy sauce and a pinch of salt
Cooking Steps
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Prep the Tofu: Carefully slice the tofu into uniform rectangular blocks.
Pro Tip: Don’t cut the pieces too small; larger blocks provide a better base for the prawn paste.
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Layering: Evenly spread a layer of prawn paste onto the top of each tofu slice. Sprinkle a tiny pinch of salt over the paste to enhance the sweetness of the seafood.
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Steam: Place the tofu in a steamer over boiling water. Steam for approximately 7 minutes until the prawn paste turns opaque and firm.
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The Finishing Touch: Remove from the heat. Generously spoon the Sakura Shrimp Sauce over each piece of tofu.
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Garnish: Drizzle with a little light soy sauce and a splash of sizzling hot oil to release the aromatics.
Quick Tips for Success
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Freshness: Use high-quality prawn paste for that signature "bouncy" texture (commonly found in the frozen or seafood section of Asian supermarkets in Australia).
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Add Greenery: A sprinkle of finely chopped spring onions (scallions) right before serving adds a fresh crunch and vibrant color.
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Flavour Profile: The Sakura Shrimp sauce provides a deep, savoury "sea-flavuor" that pairs perfectly with the neutral, cooling nature of the tofu.
