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5 from 1 vote

Shrimp Stuffed Tofu Soup

Shrimp Stuffed Tofu Soup is made with a nourishing Asian gingered broth and tofu packet triangles stuffed with garlic cilantro shrimps for a delicious delicate bite.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Mains
Cuisine: Chinese
Servings: 4
Calories: 484kcal
Author: HWC Magazine


  • 14 oz Shrimp
    raw- peeled- deveined and tail removed ( 10 ounces in puree and set aside 4 ounces extra for the soup)
  • 1 teaspoon Shao xing wine
    (cooking sherry) (optional)
  • 3 cloves Garlic
    peeled and chopped
  • ½ cup Cilantro
    (coriander) fresh
  • ¼ teaspoon Salt
  • ¼ teaspoon White pepper
  • 1 teaspoon Sesame oil
  • 1 tablespoon Cornstarch (helps bind the shrimp mixture together)
  • 14 oz Tofu
    FIRM drained and patted dry.
  • 8 cups Chicken or vegetable broth
  • 4-5 tablespoon Soy sauce
    (tamari for gluten-free)
  • ¼ teaspoon White pepper
    or to taste
  • Salt
    to taste
  • 2 inch Ginger
    knob – fresh peeled and then julienne strips
  • 4 chopped Green onions
  • Vegetables bok choy or quick cooking veggies(optional)


  • Make the Shrimp mixture: Place 10 ounces of the prepared shrimp, Shaoxing wine (optional), garlic, cilantro, salt, white pepper, sesame oil and cornstarch in the food processor until well pureed. If you do not have a food processor just chop up everything finely and then stir in cornstarch to combine well.
  • Drain your tofu and gently dab with a paper towel so it is easier for you to work with. First slice your tofu lengthwise in half. Then slice your tofu into 4 squares and then cut each square in half into triangle shape. We sliced ours into 8 thick triangles as if you get your triangles too small then difficult to stuff. Some Tofu come already cut into 4 square sections and if this is the case then all you need to do is to cut each square on an angle in half.
  • Then make a slit into the long side of the tofu triangle along the edge, just large enough to place in the shrimp stuffing. Do not cut all the way through. Be gentle.
  • Gently stuff each tofu triangle with a little less than a tablespoon of shrimp mixture. Do not overstuff! Just enough so that you can see the shrimp mixture but wipe off any excess and close gently with your fingers. Repeat with the rest of the tofu triangles.
  • Make the Soup Broth: In a medium-large soup add about 8 ounces of chicken or vegetable broth, soy(tamari) sauce, white pepper, ginger and salt to taste. Bring to a boil and then back down to a gentle simmer. Adjust seasoning as needed.
  • Carefully add your stuffed shrimp tofu packets and simmer gently in the soup pot broth for about 4-5 minutes. In the last minute of cooking, add the remaining prepared shrimp and any quick cooking vegetables you like, ie bokchoy, and cook until shrimp are pink and cooked. Adjust seasoning as needed.
  • Delicately remove your shrimp stuffed tofu packets from the soup pot and place into bowls. Ladle the delicious soup broth over the shrimp stuffed tofu packets and garnish with green onions.
  • Enjoy!


Here are some little tricks we learned along the way to make Shrimp Stuffed Tofu Soup…
1) Shrimp Stuffed Tofu Soup is simple to make. If you have a food processor to puree the shrimp and herbs into a paste, then the work is all done for you. If not, this recipe is still simple. However, please allow for extra time as you will need to use your cleaver chopping knife to finely chop the shrimp up with the other ingredients.
2) We used firm tofu to make this recipe. It must be FIRM or extra firm or otherwise the triangles will not hold shape during the cooking process. We used the House brand Firm tofu 14-ounce package. We cut it into 8 thick cut triangle slices. That is the most difficult part as it does require a little math… LOL to get them all approximately the same shape and size. Check out the photo above in the post for an example. 
3) Once you have your geometry sorted out and have your tofu cut into triangles, make a slit with your knife on the LONG side of the triangle on the edge. Be careful to not cut the tofu all the way through. You just want to make a pocket to stuff your shrimp mixture.
4) Next, gently stuff your tofu with the shrimp and herb paste. DO NOT overstuff! If you do you will have a holy mess in your soup as the tofu will explode into your soup pot. (Don’t ask how we know that just please learn from our mistakes) The best judge for how much to add is about 1 tablespoon or less. You should be able to see the shrimp paste but the shrimp paste excess should be removed from the edge of the tofu.
5) You will create your broth and season it to taste before adding your shrimp stuffed tofu and then simmer for about 4 minutes.
6) Feel free to add any vegetables you like to this soup such as carrots, bok choy or whatever your little heart desires. We added a few extra plain shrimp just during the last minute of cooking.
7) Tofu is like a blank canvas and takes on the flavors of whatever you have with it. Once you add the shrimp stuffed tofu, you will need to season again to taste. (white pepper, salt or soya (tamari) sauce to taste)


Serving: 1g | Calories: 484kcal | Carbohydrates: 14g | Protein: 53g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 331mg | Sodium: 2020mg | Potassium: 633mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1284IU | Vitamin C: 26mg | Calcium: 360mg | Iron: 6mg