Stuffed Japanese Tofu

Stuffed Japanese Taufu

Japanese Tofu is always linked with the sizzling hot plate tofu, where the sliced tofu pieces are deed fried. For healthier choice and less demanding cooking, I very much prefer this version which I found from Sonia. The filling prepared for this is very much similar to steamed dumpling (siew mai). My family commented that it tastes better than siew mai, perhaps the soft texture of Japanese egg tofu taste better than the wontan skin.

Japanese Egg Tofu

This is a simple dish to prepare. The only step that requires more attention is the stuffing of the tofu as you need to make a small whole on the sliced tofu pieces gentle before you stuff the filling on it. You need not concern about the roundness of the shape, as it would all be covered up.

Japanese Egg Tofu


  • Tofu
  • 2 sticks of Japanese Egg Tofu
  • Fillings
  • Half bowl of minced pork
  • 1 Chinese mushroom (soaked and dice thinly)
  • 3-4 shrimps (shelled and cleaned)
  • 1 tsp of soy sauce
  • 1 tsp of sesame oil
  • 1 tsp of oyster sauce
  • 1 tbsp of corn flour
  • half egg white (optional)
  • Sauce
  • 1 tsp of sesame oil
  • 1 tsp of soy sauce
  • Optional
  • 1 tbsp of fried shallots
  • 1 stalk of spring onion
  • Prep time: 30 min
  • Cook time: 15 min
  • Servings: 4
  • Difficulty: easy


1. Mince the shrimps and add to the minced meat together with other seasoning for the fillings.
2. Stir the mixed filling constantly till it becomes well combined.
3. Refrigerate the filling while you prepare for the tofu.
4. Slice the Japanese tofu pieces with same thickness (for best shape, you can slice to 8 pieces with 1 stick)
5. Make the small whole of the central of each piece.
6. Continue to stuff the refrigerated filling to each piece of tofu.
7. Steam with high fire for 12 minutes.
8. Mix the sesame oil and soy sauce and pour it on the steamed tofu.
9. You may sprinkle some chopped spring onion and fried shallots on it.
10. Serve hot.

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