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Prawn & Fish Paste Tofu

Servings 4



  • 4 tbsp hot water/low-sodium chicken stock
  • 2 tbsp soy sauce if using chicken stock adjust soy accordingly
  • 1 tsp sesame oil
  • 3/4 tsp sugar
  • 1 tsp grated ginger


  • 1/2 cup fish paste got mine from NTUC
  • 8 prawns cleaned and shells removed
  • 1 pack egg tofu cut into 3/4 inch rounds (8 pieces)
  • 1-2 tbsp grated carrot
  • 1/2 tbsp chopped spring onion
  • 8 peas
  • Chopped parsley for garnish



  • Mix all the ingredients together and set aside, make sure sugar is dissolved.


  • Get your steamer going on high.
  • Mix fish paste, carrot, and spring onion together until combined.
  • Place tofu on heat proof dish.
  • Scoop about 1 tbsp of fish paste on each tofu. *
  • Place prawn on each tofu and garnish with pea.
  • Steam on high for 6 mins.
  • Meanwhile prepare your sauce, recipe below.
  • When tofu is done, drain the liquid in the dish. It may be difficult to pour out, I used a paper towel to absorb all the liquid.
  • Then pour sauce over tofu, and garnish with chopped parsley.


Instead of scooping the fish paste on the tofu, I placed the fish paste in a zip lock bag, snipped the end off, and piped the fish paste on top of the tofu.