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
- 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)
- As needed Cooking oil spray (For pan-frying)
Step-by-step instructions
Step 1 · Carefully cut the silken tofu into 4 equal rectangles
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.
Step 2 · In a bowl
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.
Step 3 · Stuff each tofu cavity generously with the fish paste mixture
Stuff each tofu cavity generously with the fish paste mixture, pressing lightly to fill without cracking the tofu.
Step 4 · Arrange the stuffed tofu on a steaming tray lined with parchment paper
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.
Step 5 · Optional: Lightly spray a non-stick pan with cooking oil and pan-fr...
Optional: Lightly spray a non-stick pan with cooking oil and pan-fry the steamed stuffed tofu for 2 minutes per side to achieve a golden crust.
Step 6 · Garnish with chopped coriander leaves and serve hot with a side of ...
Garnish with chopped coriander leaves and serve hot with a side of light soy sauce or homemade chilli dip.
Why this recipe 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.
A note on tradition
Stuffed Tofu with Fish Paste is a staple in Singapore’s Chinese hawker stalls, reflecting the multicultural heritage and evolving tastes of local communities. It’s often enjoyed as a light lunch or snack, especially in neighbourhood kopitiams where quick, nourishing meals are valued. The dish traces its roots to classic tauhu recipes, adapted over time to meet Singapore’s health-conscious and fusion-driven culinary landscape.