Tofu Paste Cap Kipas Udang


  • Japanese tofu or egg tofu  (cut into 6 parts)
  • 100g of red snapper flesh (mashed and divided into 6 parts)
  • ½ red bell pepper or capsicum (diced)
  • ½ green bell pepper or capsicum (diced)


Ingredients for the sauce

  • 4 tablespoons of CAP KIPAS UDANG Salty Soya Sauce
  • 1/2 tablespoon of CAP KIPAS UDANG Salty Soya Sauce
  • 1 cup of water
  • 1 teaspoon of honey
  • 1 teaspoon of chicken stock
  • 1/2 teaspoons of sesame oil
  • 1/2 teaspoon of oyster sauce



  1. Make a hole in the middle of each piece of tofu.
  2. Stuff the fish paste into the tofu and sprinkle the diced bell pepper over it. Steam for 3 minutes.
  3. Combine all the sauce ingredients in a bowl. Mix well.
  4. Drain the excess water from the steamed tofu and pour the sauce mixture over it.
  5. Serve.
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