Date Published: Sept 24th, 2025 | Last Updated: Sept 24th, 2025
Author: Abby |Category: appetizer, snacks, asian, <30 mins, easy, healthy, low-cal
Serves: 1 plate as an appetizer | Prep time: 10 mins | Cook time: 10 mins

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This shrimp and egg tofu bites dish is a super easy Asian appetizer/snack that cooks up quickly and looks impressive. If you’re in a pinch for a dinner party or just feeling snacky, this is the recipe for you! It’s made of homemade shrimp paste and soft egg tofu, finished off with a simple savoury sauce.

A note on egg tofu:

If you’re unfamiliar with egg tofu, it is a soft tofu (not quite silken) that has a yellow-tinge in colour and is often packaged in a plastic tube, like the picture on the right. You can find it in the tofu section of most Asian supermarkets.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Equipment you’ll need:

Food processor (optional but it will make your life easier)
Large steaming basket or a metal trivet in a wok with a lid

Ingredients you’ll need:

Shrimp mixture:
- 6 large (140g) raw shrimp, deshelled and deveined
- 1 Tbsp (13g) ginger, peeled and roughly chopped
- 2 green onions (white and green parts separated)
- 1 tsp Shaoxing wine (Chinese cooking wine)
- 1/2 tsp corn starch
- 1/2 tsp sesame oil
- 1/8 tsp ground white pepper
- 1/8 tsp kosher salt
1 package egg tofu
Sauce:
- 1/3 cup water
- 1/2 tsp soy sauce
- 1 tsp oyster sauce
- 1/4 tsp sesame oil
- 1/8 tsp ground white pepper
- 1/8 tsp granulated sugar
- 1/2 tsp corn starch

Directions:

Slice the egg tofu into 2.5cm thick rounds and place on a heat-proof plate.

In a food processor, add in your shrimp mixture: raw shrimp, 1 Tbsp ginger, 2 green onions (white part only), 1 tsp Shaoxing wine, 1/2 tsp corn starch, 1/2 tsp sesame oil, 1/8 tsp ground white pepper, and 1/8 tsp salt. Blend until you get a smooth paste.

Carefully spoon a tablespoon of the shrimp mixture onto each egg tofu round. Place the plate in a steaming basket and steam for 10 minutes until the shrimp is set and cooked all the way through. If you don’t have a steaming basket, you can add a few centimetres of hot water into a wok and place the plate of shrimp tofu on an elevated plate or tray in the centre and add the lid over (as pictured).

Make the sauce: While the shrimp and tofu steams, make the sauce by combining all the sauce ingredients (1/3 cup water, 1/2 tsp soy sauce, 1 tsp oyster sauce, 1/4 tsp sesame oil, 1/8 tsp white pepper, 1/8 tsp sugar, 1/2 tsp corn starch). Whisk until there are no lumps, then heat the sauce in a small pan on MED heat until it simmers and thickens (3-5 minutes) then turn off the heat.

When the shrimp/tofu finishes steaming, remove the lid and use a papertowel to remove any collected water on the plate. Pour the sauce (from step 4) onto the plate around the shrimp/tofu and garnish with chopped green part of the green onions on top. Serve immediately. Enjoy!

Summarized Recipe:

Quick and Easy Shrimp & Egg Tofu Bites

Ingredients:

Shrimp mixture:
- 6 large (140g) raw shrimp, deshelled and deveined
- 1 Tbsp (13g) ginger, peeled and roughly chopped
- 2 green onions (white and green parts separated)
- 1 tsp Shaoxing wine (Chinese cooking wine)
- 1/2 tsp corn starch
- 1/2 tsp sesame oil
- 1/8 tsp ground white pepper
- 1/8 tsp kosher salt
1 package egg tofu
Sauce:
- 1/3 cup water
- 1/2 tsp soy sauce
- 1 tsp oyster sauce
- 1/4 tsp sesame oil
- 1/8 tsp ground white pepper
- 1/8 tsp granulated sugar
- 1/2 tsp corn starch

Directions:

Slice the egg tofu into 2.5cm thick rounds and place on a heat-proof plate.
In a food processor, add in your shrimp mixture: raw shrimp, 1 Tbsp ginger, 2 green onions (white part only), 1 tsp Shaoxing wine, 1/2 tsp corn starch, 1/2 tsp sesame oil, 1/8 tsp ground white pepper, and 1/8 tsp salt. Blend until you get a smooth paste.
Carefully spoon a tablespoon of the shrimp mixture onto each egg tofu round. Place the plate in a steaming basket and steam for 10 minutes until the shrimp is set and cooked all the way through. If you don’t have a steaming basket, you can add a few centimetres of hot water into a wok and place the plate of shrimp tofu on an elevated plate or tray in the centre and add the lid over (as pictured).
Make the sauce: While the shrimp and tofu steams, make the sauce by combining all the sauce ingredients (1/3 cup water, 1/2 tsp soy sauce, 1 tsp oyster sauce, 1/4 tsp sesame oil, 1/8 tsp white pepper, 1/8 tsp sugar, 1/2 tsp corn starch). Whisk until there are no lumps, then heat the sauce in a small pan on MED heat until it simmers and thickens (3-5 minutes) then turn off the heat.
When the shrimp/tofu finishes steaming, remove the lid and use a papertowel to remove any collected water on the plate. Pour the sauce (from step 4) onto the plate around the shrimp/tofu and garnish with chopped green part of the green onions on top. Serve immediately. Enjoy!

Date Published: April 18th, 2025 | Last Updated: April 18th, 2025
Author: Abby |Category: mains, asian, quick, easy,
Serves: 4 | Prep time: 12 hours (marinate overnight) | Cook time: 10 minutes

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Bulgogi is a Korean dish that consists of thinly sliced meat (most commonly beef, but you can find pork and chicken variations too) marinated in soy sauce, sugar, sesame oil, garlic and ginger. Once marinated, this dish is so quick to cook that it only takes a few minutes on the grill, perfect for a busy quick weeknight dinner if you marinate the meat the night before. Serve it over rice, lettuce wraps, or perilla leaves with a side of veggies. This flavourful dish will surely be a hit!

3 Methods for thinly sliced beef:

For best and most uniform results: Freeze the raw steak for 20-30 minutes until semi-firm, then use a meat slicer to slice as thin as possible. I have this model of meat slicer that I chose for the decent price and its relatively small size.

2. Freeze the raw steak for 20-30 minutes until semi-firm, then use a sharp knife to slice as thin as possible.

3. Buy pre-sliced frozen beef from the hotpot section of most asian grocery stores. This will be the easiest method but will also likely be more expensive.

Happy cooking!

Ingredients you’ll need:

Marinade:
- 3 cloves garlic, minced
- 2 tsps freshly grated ginger
- 4 green onions, sliced to 4cm pieces
- 1/2 small pear (80g), peeled and coarsely grated
- 1/4 cup (66g) soy sauce (Kikkoman is fine)
- 1/4 cup (40g) brown sugar
- 2 Tbsps (30g) toasted sesame oil
- 1.5 Tbsps (30g) gochujang (Korean red chilli paste)
700g/1.5 pounds boneless rib eye steak, sliced thinly (for cheaper options, flank steak or skirt steak will also do)
Garnish: chopped green onion and sesame seeds

Directions:

Put all the marinade ingredients in a bowl and mix well: 3 cloves minced garlic, 2 tsps grated ginger, 4 green onions sliced to 4cm pieces, 1/2 of a pear, grated (80g), 1/4 cup (66g) soy sauce, 1/4 cup (40g) brown sugar, 2 Tbsps (30g) toasted sesame oil, 1.5 Tbsps (30g) gochujang.

Add the thinly sliced steak into the marinade and massage well. Pour the contents into a resealable bag and marinate in the refrigerator overnight.

Take out the marinated steak 20 minutes prior to cooking to let the meat come to room temperature.

When ready to cook, use a flat skillet or grill pan on MED-HIGH heat and add a drizzle of oil. Add the marinated steak and cook for roughly 2-3 minutes per side until slightly charred and cooked. Done!

Serve with rice. Garnish with more green onion and sesame seeds.

Summarized Recipe:

Beef Bulgogi

Ingredients:

Marinade:
- 3 cloves garlic, minced
- 2 tsps freshly grated ginger
- 4 green onions, sliced to 4cm pieces
- 1/2 small pear (80g), peeled and coarsely grated
- 1/4 cup (66g) soy sauce (Kikkoman is fine)
- 1/4 cup (40g) brown sugar
- 2 Tbsps (30g) toasted sesame oil
- 1.5 Tbsps (30g) gochujang (Korean red chilli paste)
700g/1.5 pounds boneless rib eye steak, sliced thinly (for cheaper options, flank steak or skirt steak will also do)
Garnish: chopped green onion and sesame seeds

Directions:

Put all the marinade ingredients in a bowl and mix well: 3 cloves minced garlic, 2 tsps grated ginger, 4 green onions sliced to 4cm pieces, 1/2 of a pear, grated (80g), 1/4 cup (66g) soy sauce, 1/4 cup (40g) brown sugar, 2 Tbsps (30g) toasted sesame oil, 1.5 Tbsps (30g) gochujang.
Add the thinly sliced steak into the marinade and massage well. Pour the contents into a resealable bag and marinate in the refrigerator overnight.
Take out the marinated steak 20 minutes prior to cooking to let the meat come to room temperature.
When ready to cook, use a flat skillet or grill pan on MED-HIGH heat and add a drizzle of oil. Add the marinated steak and cook for roughly 2-3 minutes per side until slightly charred and cooked. Done! Serve with rice. Garnish with more green onion and sesame seeds.