Fish and Tofu in Soybean Sauce


Preserved yellow soybean paste 黃豆醬 is every Chinese household’s must-have kitchen staple. There are many varieties to choose from, it depends on your own taste and what’s available in the local stores. Some are from China, others are from Taiwan, Korean or other countries. 普寧豆醬 (made in China) is said to be the best kind. The one I use here is from Taiwan, I think. It has a mild flavor, but very tasty. It can make almost any dish taste better. Unlike the spicy broad bean chili sauce, the mild soybean sauce is especially welcomed for people who can’t eat spicy food.

I like to use frozen swai fillets for this recipe, it goes really well with the soybean flavor. White fish is my second choice, also very good. Besides fish and tofu, you can use the soybean sauce for broccoli chicken stir-fries. Just mix 1 1/2 tablespoons soybean paste with 1 teaspoon soy sauce and 1 teaspoon sherry wine, add to dish when half way done.





Fish and Tofu in Soybean Sauce 豆醬魚加豆腐

  • Servings: 3 to 4 | Recipe by Leslie at Soups Ahoy
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A flavorful meatless dish that's easy to make and healthy to eat.

Fish and Tofu in Soybean Sauce 豆醬魚加豆腐

1 tray pack (Nasoya Organic, 14 oz) firm tofu, rinsed, drained, cut into cubes
2 frozen swai fillets, each cut into 4 pieces, (okay to use cod, tilapia or white fish)
1 1/2 tablespoons yellow soybean paste (黃豆醬, available in Asian markets)
1/2 cup low sodium chicken broth
Optional:  Chopped green onions for garnish


  • Mix soybean paste (sauce) with chicken broth, stir well, set aside
  • In salted boiling water, add tofu cubes, blanch for 3 to 5 minutes, drain well
  • Add salt and pepper to fish, pan fry until brown on both sides, dish up
  • Add a little oil in the same pan, then add tofu, arrange fish fillets on top
  • Stir in the bean sauce mixture, evenly on top of fish and tofu, cover the pot
  • Cook 1 to 2 minutes on medium heat until you see steams coming out of the pot
  • Garnish with chopped green onions, a healthy and delicious dish ready for dinner


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