Velvet Prawns Embrace Silken Tofu: A Steamed Delight
Delicate silken tofu is crowned with succulent prawns in a savory, umami-rich sauce.
By Janelle
Updated: January 18, 2026
Why I Love This Recipe
Steamed dishes hold a special place in Cantonese cuisine, showcasing the natural flavors of fresh ingredients. This recipe elevates the humble prawn and silken tofu to new heights through the magic of steaming. The gentle cooking method preserves the delicate textures and allows the savory sauce to permeate every morsel, creating a harmonious blend of flavors that is both comforting and refined. It's a dish that's easy to prepare yet feels incredibly special, perfect for a weeknight dinner or an elegant appetizer.
- •Melt-in-your-mouth texture - The silken tofu practically dissolves in your mouth, creating a luxurious sensation.
- •Subtle sweetness from the prawns - The natural sweetness of the prawns is enhanced by the savory sauce, creating a balanced flavor profile.
- •Quick and easy to prepare - Steaming is a fuss-free cooking method that requires minimal effort.
- •Healthy and light - This dish is low in fat and calories, making it a guilt-free indulgence.
- •Umami explosion - The combination of soy sauce, oyster sauce, and Shaoxing wine creates a deeply satisfying umami flavor.
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 1 lb Large prawns (peeled and deveined)
- 1 block Silken tofu (drained)
- 2 tbsp Soy sauce (light or regular)
- 1 tbsp Oyster sauce
- 1 tbsp Shaoxing rice wine
- 1 tsp Cornstarch
- 1 tsp Sugar
- 1 tbsp Ginger (minced)
- 2 cloves Garlic (minced)
- 2 stalks Green onions (thinly sliced)
Step-by-Step Instructions
- 1
Prepare the prawns by patting them dry with paper towels. This will help them brown slightly and prevent them from becoming rubbery during steaming. Toss the prawns with a pinch of salt and white pepper to season.
~2 min
- 2
Carefully slice the silken tofu into 1-inch thick pieces. Silken tofu is very delicate, so handle it gently to avoid breaking it. Arrange the tofu slices in a heatproof dish or plate, leaving some space between each piece.
~3 min
Tip: Use a thin spatula to transfer the tofu. - 3
Arrange the prawns evenly over the tofu slices. Ensure that the prawns are not overcrowded, as this will prevent them from cooking evenly. Leaving some space between each prawn will also allow the sauce to coat them properly.
~2 min
- 4
In a small bowl, whisk together the soy sauce, oyster sauce, Shaoxing rice wine, cornstarch, and sugar. Whisk until the cornstarch is fully dissolved and the sauce is smooth. This mixture will create a glossy and flavorful sauce that complements the prawns and tofu.
~2 min
- 5
Pour the sauce evenly over the prawns and tofu. Make sure the sauce coats all the prawns and tofu for maximum flavor. The sauce should pool slightly at the bottom of the dish.
~1 min
- 6
Bring water to a boil in a steamer or a large pot fitted with a steaming basket. Ensure that the water level is below the steaming basket to prevent the food from sitting in water. The steam will gently cook the prawns and tofu.
~1 min
- 7
Carefully place the dish with the prawns and tofu into the steamer. Cover the steamer and steam for 8-10 minutes, or until the prawns are cooked through and have turned pink. The steaming time may vary depending on the size of the prawns.
~8 min
Tip: Check the prawns for doneness by cutting into one with a knife. - 8
While the prawns are steaming, sauté the minced ginger and garlic in a separate small pan over medium heat with a teaspoon of oil until fragrant, about 1 minute. Be careful not to burn the garlic.
~3 min
- 9
Once the prawns are cooked, carefully remove the dish from the steamer. Be cautious as the dish will be very hot. Use oven mitts or a kitchen towel to protect your hands.
~1 min
- 10
Pour the sautéed ginger and garlic over the prawns and tofu. The hot oil will sizzle and release the aromatic flavors of the ginger and garlic, adding another layer of complexity to the dish.
~1 min
- 11
Garnish with thinly sliced green onions. The green onions add a fresh, vibrant flavor and a pop of color to the dish.
~1 min
- 12
Serve immediately with steamed rice. The delicate flavors and textures of the prawns and tofu are best enjoyed when served hot.
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How Do I Know It's Ready?
Prawns are done when they turn pink and opaque throughout. The tofu should be heated through and slightly softened.
Frequently Asked Questions
Yes, but make sure to thaw them completely and pat them dry before using.
Final Thoughts
I hope you enjoy making this Velvet Prawns Embrace Silken Tofu: A Steamed Delight as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!