What Is Fish Tofu?
Fish tofu is not tofu at all — it is a processed fish cake made from surimi (fish paste) pressed into cube form and often lightly fried until golden. The result looks like tofu but has a bouncy, springy texture and mild seafood flavor. It is extremely beginner-friendly: it will not overcook, it soaks up broth beautifully, and its golden cubes look appealing in the pot. A staple of any Chinese hot pot spread.
Flavor & Texture
Flavor
Mild, slightly fishy, savory umami from the frying
Texture
Bouncy, springy, firm — soaks up broth flavor
How to Cook Fish Tofu in Hot Pot
Add directly to boiling broth. Cook 2-3 minutes until heated through and slightly puffed. Fish tofu absorbs broth flavours into the interior as it cooks.
Best Broths to Pair With
Recommended Dipping Sauce
Any sauce works — it absorbs everything. Sha cha or sesame-soy are both excellent. Its mild base makes it the most sauce-flexible ingredient.
Substitutes & Alternatives
Fish balls (similar mild seafood flavour, round shape). Firm tofu for the soft texture without seafood. Crab sticks for a similar processed convenience ingredient.
Common Mistakes to Avoid
- Confusing it with regular tofu — it has a fish paste base and cooks differently
- Removing it too early — the interior needs 2–3 minutes to fully heat through
Regional Styles That Feature This
Frequently Asked Questions
Does fish tofu contain tofu?
No — the name is misleading. Fish tofu (鱼豆腐) is made from fish paste, egg white, and starch, formed into tofu-like blocks. It has a similar soft appearance but completely different composition and flavour.
