Stuffed Tofu with Fish Paste
Hawker • Singapore
How to Make Stuffed Tofu with Fish Paste (Traditional & Healthy Version)
Stuffed Tofu with Fish Paste is a beloved Chinese-style dish often enjoyed at Singapore's bustling kopitiams and hawker centres. Rooted in the vibrant food culture of Singapore, this dish exemplifies the island’s fusion influences, blending fresh local ingredients with heritage recipes. It is commonly found alongside other tauhu dishes in the heartlands, where its savoury aroma invites busy lunch crowds seeking a nourishing meal. The dish features silken tofu (tauhu) generously stuffed with a smooth, flavourful fish paste, then steamed or lightly pan-fried to perfection. Its appeal lies in the delicate balance of textures: creamy tofu, tender fish, and the subtle umami of classic Chinese seasonings. Singaporeans love it for its versatility and healthy profile, making it a popular lunch option for those who crave both taste and nutrition. Perfect for health-conscious eaters, Stuffed Tofu with Fish Paste packs protein and vital nutrients without excess oil or sodium. Whether served as part of a light lunch or a sharing platter in family gatherings, this dish highlights Singapore’s commitment to quality, flavour, and wellness. It’s a must-try for anyone exploring authentic Singaporean cuisine.
Ingredients(for 1 plate of 4 stuffed tofu pieces)
- 1 block (about 300g) Silken tofu (tauhu) (Fresh from local wet market)
- 150g Fish paste (Made from mackerel (ikan tenggiri) or store-bought)
- 1 Egg white (For binding)
- 2 stalks Spring onion (Chopped)
- 1 tablespoon Light soy sauce (Low sodium preferred)
- 1 teaspoon Sesame oil (Adds fragrance)
- 1/4 teaspoon White pepper (To taste)
- 2 tablespoons Carrot (Finely diced)
- 1 tablespoon Coriander leaves (Chopped) - optional
- As needed Cooking oil spray (For pan-frying) - optional
Instructions
- 1
Carefully cut the silken tofu into 4 equal rectangles. Using a spoon, gently hollow out the centre of each piece, leaving a rim to hold the filling.
5 minutes
Use a chilled tofu block for easier handling and less breakage.
- 2
In a bowl, mix fish paste with egg white, chopped spring onion, diced carrot, light soy sauce, sesame oil, and white pepper. Stir until well combined.
5 minutes
Mix in one direction for a smoother paste consistency.
- 3
Stuff each tofu cavity generously with the fish paste mixture, pressing lightly to fill without cracking the tofu.
5 minutes
Wet your fingers for easier handling and neater stuffing.
- 4
Arrange the stuffed tofu on a steaming tray lined with parchment paper. Steam over medium heat for 10-12 minutes until the fish paste is fully cooked.
12 minutes
Cover the steamer lid with a cloth to prevent water droplets from spoiling the tofu surface.
Why This Dish is Healthy
This dish is a healthy choice because it combines lean fish paste and tofu, reducing saturated fat while boosting protein intake. Steaming as the primary cooking method minimises unnecessary calories and retains the natural goodness of the ingredients. It’s suitable for those managing calorie intake, aiming for weight loss, or seeking a diabetic-friendly meal, thanks to its low glycemic index and high satiety value.
Stuffed Tofu with Fish Paste is a nutrient-dense dish rich in high-quality protein from both tofu and fish paste. Tofu supplies plant-based protein, calcium, and iron, while fish paste offers omega-3 fatty acids, vitamin D, and minerals vital for heart and bone health. The inclusion of vegetables like carrot and spring onion adds fibre, vitamin A, and antioxidants, all contributing to a balanced meal. Using minimal oil and opting for steaming preserves nutrients and keeps the dish light.
Pro Tips
- 💡Tip 1: Use fresh fish paste from the wet market for authentic flavour and texture.
- 💡Tip 2: Chill tofu before cutting to prevent breakage.
- 💡Tip 3: Garnish with coriander and spring onion for a vibrant, appetising finish.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently by steaming or microwaving to preserve texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 120.0 kcal |
