Prawn Tofu in Minced Pork Sauce

Crispy tofu, succulent prawns, and savoury egg gravy with minced pork, this Cantonese classic is rich, hearty, and perfect with rice.  Inspired by Singapore’s zi char classic, this golden tofu and juicy prawn dish soaked in egg gravy is the kind of comfort food you dream about.

There’s a certain kind of dish that doesn’t just satisfy, it haunts you. That was my experience the first time I tasted the Tofu Prawns at Sik Bao Sin Eating House in Singapore. I still remember it vividly: tofu with crisp golden edges, prawns so plump they nearly bounced off the plate, and that luscious egg gravy that wrapped everything in a warm, savoury hug. After that meal, I knew I had to recreate it.

This isn’t just another zi char dish, it’s a family treasure. Sik Bao Sin, which opened in 2013, is the culinary continuation of Sik Wai Sin, a beloved Cantonese restaurant that first opened in Geylang in 1968. Founded by Chia Kok Hoong after he immigrated from Guangdong, the original restaurant ran a minimalist menu of 12 soulful dishes. No fluff, just flavours passed down to his sons, Desmond and Steve. Sik Bao Sin’s current menu still holds true to these recipes, except for one addition, and has earned a Bib Gourmand nod from the Michelin Guide.

So, when I decided to make my own version at home, I wanted to stay close to that tradition, but with a little personal twist.

Bringing It to My Kitchen

The heart of this dish lies in contrast: soft tofu with a crispy crust, snappy prawns, and a rich, velvety gravy. I started by marinating large prawns in soy sauce, cornflour, salt, and white pepper. That brief chill in the fridge firmed them up just enough for that signature bite.

Then came the tofu. Firm blocks fried until golden on all sides, just enough to hold their shape and absorb flavour without turning soggy. And while the original Sik Bao Sin version features only prawns and tofu, I added minced pork to the gravy to ramp up the savouriness. It worked brilliantly, infusing every spoonful with umami depth.

The sauce? That’s where the magic lives. Garlic hits the wok first, followed by the pork, then a bath of chicken stock seasoned with oyster sauce, soy sauce, a touch of sugar and a pinch of white pepper. Once it simmered, I thickened it with a cornstarch slurry and then gently poured in beaten eggs to form silky ribbons. Those egg strands coat every piece of tofu and prawn in a velvety glaze that begs to be spooned over rice.

The Origins of Tofu Prawns

While tofu and prawn combinations exist in broader Chinese cuisine, the particular version at Sik Bao Sin is uniquely theirs. It’s not a traditional banquet dish from Canton or Guangdong but rather a home-style invention perfected over decades. In fact, Michelin points out that aside from one newer addition, every dish on their menu is an heirloom recipe from the original Sik Wai Sin. That makes their Tofu Prawns less a borrowed recipe and more a culinary artefact, distinct to one family’s kitchen.

The flavour profile reflects that home-cooked soul. Fried tofu offers crunch and softness all at once, prawns lend their natural sweetness and bounce, and the sauce, made rich with egg and seasoned broth, is savoury, slightly sweet, and packed with umami. Some Singaporean food critics have even said the zhup (gravy) tastes like “melted prawn crackers.” And honestly? I get it.

Recreating the Comfort

Making this dish at home gave me a whole new appreciation for the skill behind it. The prawns need to be just-cooked, the tofu has to stay intact while crisp, and the egg gravy must be poured with finesse to get those perfect ribbons.

A few tips that helped me:

• Use fresh prawns if you can, they’re the star.
• Get your wok really hot for that elusive wok hei.
• Don’t skimp on the chicken stock; it’s the backbone of the sauce.
• And let the tofu rest on paper towels after frying to keep it crispy.

I served mine hot with steamed jasmine rice, garnished with chopped green onions and a touch of sesame oil. It was deeply satisfying, rich, comforting, and layered with flavour. Definitely a dish that makes you want that extra bowl of rice.

Why You Should Try This at Home

Zi char dishes like this aren’t about fancy plating or trendy fusions. They’re about flavour, texture, and the kind of cooking that feels like home. With a few ingredients and some careful technique, you can bring the taste of a Michelin-noted Cantonese kitchen right to your table.

This may not be the exact Sik Bao Sin version, but it’s a respectful homage, made with admiration, and a pinch of creative license.

Have you ever tried recreating a restaurant favourite at home? Give this a go and tell me how it turned out.