Este prato de tofu a vapor com pasta de camarão é uma iguaria delicada e elegante, de inspiração cantonesa. Combina a suavidade sedosa do tofu com uma pasta de camarão fresca e saborosa, tudo finalizado com um molho simples de soja e óleo de sésamo. É uma opção incrivelmente leve, saudável e rápida de preparar, perfeita como entrada ou como parte de uma refeição de inspiração asiática.

Ingredientes

  • 1 pacote de tofu macio
  • 300 gramas de camarão
  • 1 clara de ovo
  • pitada de sal
  • pitada de pimenta branca
  • 1 colher de chá de fécula de batata
  • Marinar:
  • 1 colher de sopa de molho de soja leve
  • 1 colher de chá de óleo de gergelim
  • cebolinha, fatiada

Preparação

  1. Lave os camarões, corte as cabeças, remova as conchas e a veia.
  2. Misture os camarões, clara de ovo, sal e pimenta branca no processador de alimentos.
  3. Escorra o tofu, corte-o em 6 quadrados, oco cada um, polvilhe com farinha de batata e encha com pasta de camarão.
  4. Arrume o tofu em um prato e deixe cozinhar 5 minutos.
  5. Misture o molho de soja com óleo de gergelim e despeje sobre o tofu recheado, polvilhe com cebolinha.
  6. Servir, bom apetite!

Ready for a dish that’s as elegant as it is easy? Here is the English version, ready to steam up your kitchen.

Steamed Tofu with Shrimp Paste

A classic dish found in many Cantonese homes and dim sum restaurants, this Steamed Tofu with Shrimp Paste is the epitome of delicate, clean flavours. The beauty of this dish lies in its textures: the silky, soft tofu provides a melt-in-the-mouth base for a bouncy, savoury shrimp paste filling. Drizzled with a simple soy and sesame dressing, it’s a light, healthy, and incredibly sophisticated dish that’s surprisingly simple to make.

The key to a perfect shrimp paste is getting the right texture. Processing the shrimp until it forms a sticky paste ensures it holds its shape when steamed. For an extra layer of texture, you could try adding finely minced water chestnuts or bamboo shoots to the shrimp mixture for a delightful crunch.

This dish is wonderful served as a starter or as part of a larger multi-course Asian-inspired meal. It pairs beautifully with steamed rice and some simple stir-fried greens. For a little touch of heat, a few drops of chilli oil in the final dressing would be a welcome addition.

Ingredients

  • 1 block of soft tofu
  • 300g raw prawns (shrimp)
  • 1 egg white
  • Pinch of salt
  • Pinch of white pepper
  • 1 tsp potato starch
  • For the dressing:
  • 1 tbsp light soy sauce
  • 1 tsp sesame oil
  • Spring onions, sliced, to garnish

Method

  1. Wash the prawns, remove the heads and shells, and devein them.
  2. In a food processor, blend the prawns, egg white, salt, and white pepper into a smooth paste.
  3. Drain the tofu block and cut it into 6 even squares. Gently hollow out the centre of each square, dust the hollow with a little potato starch, and then fill it with the shrimp paste.
  4. Arrange the stuffed tofu squares on a heatproof plate and steam for 5-7 minutes, or until the shrimp paste is cooked through.
  5. Mix the light soy sauce with the sesame oil. Pour the dressing over the hot steamed tofu and garnish with sliced spring onions.
  6. Serve immediately. Enjoy!