a plate of food with vegetables and tofu.

Asian Style Fish Fillet with Tofu and Tausi: A Delicious and Healthy Alternative

This Asian style fish fillet with tofu and tausi recipe is not only delicious but also healthy. The combination of fish, tofu, and tausi pack a nutritional punch in every bite. Fish provides essential fatty acids and high-quality proteins that can easily be absorbed by our bodies for energy. Tofu is an excellent source of plant-based protein, low in calories, and contains all the essential amino acids needed to make a complete protein meal. Lastly, tausi adds a unique flavor as well as many vitamins and minerals such as iron, calcium, magnesium and phosphorus.

Fish and Tofu with Tausi 3

A Meal Packed With Flavor

Fish fillets are an excellent source of lean protein that can be cooked quickly and easily while still retaining its juicy texture. When combined with tofu and tausi (fermented black beans), you get a delicious combination that’s full of flavor but not overly salty or spicy. The fish fillets are lightly seasoned before cooking to bring out their natural flavors even more, while the tofu provides a nice balance between savory and sweet notes from the tausi sauce it’s cooked in.

Fish and Tofu with Tausi 1

Nutritious Dish That’s Easy To Make

Not only is this fish fillet with tofu and tausi dish incredibly tasty, it’s also packed with nutrition. Fish is a great source of lean protein, while the tofu and beans provide plenty of fiber. Plus, you don’t have to worry about frying or baking the ingredients; all you do is combine everything in a wok or large skillet and let the heat do its thing. The result? A meal that’s both hearty and healthy.

Fish and Tofu with Tausi 2

Fish fillet with tofu and tausi is an easy yet delicious meal that’s perfect for any occasion. Not only is it packed with flavor and nutrition, but it’s also quick to prepare, making it an ideal choice when you need a hearty dinner but don’t want to spend hours in the kitchen. So next time you’re looking for a tasty dish that will please both your taste buds and your waistline, give this fish fillet recipe a try!


Fish Fillet with Tofu and Tausi

5 from 3 votes
Course: MainCuisine: Chinese, FilipinoDifficulty: Medium


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This mouth-watering meal is packed with flavor, nutrition, and just the right amount of zest.

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  • Fish Fillet
  • 1 kilo 1 kilo Cream Dory Fish Fillet (cut into cubes)

  • 2 tbsp 29.57 ml Calamansi Juice

  • 1 cup 128 g Cornstarch

  • 1 1 Egg (beaten)

  • Ground Mixed Peppercorn

  • Sea Salt

  • Oil for Frying

  • Tausi Sauce
  • 500 grams 500 grams Firm Tofu (sliced)

  • 180 grams 180 grams Canned Tausi (drained)

  • 200 grams 200 grams Bok Choy (washed and trimmed)

  • 1 medium 1 medium Red Onion (peeled and sliced)

  • 3 cloves 3 cloves Garlic (peeled and minced)

  • 1 inch 1 inch Kintsay (chopped)

  • 1 small 1 small Carrot (peeled and julienne)

  • 1 tbsp 14.79 ml Olive Oil

  • 1 cup 236.59 ml Water

  • 2 tbsp 29.57 ml Oyster Sauce

  • Ground Mixed Peppercorn to Taste

  • Sea Salt to Taste


  • Cut the fish fillet into cubes or whatever size you like. With a paper towel, pat dry. Place everything in a clean bowl.
  • I seasoned it with salt and pepper after squeezing some calamansi juice. Mix it lightly till it absorbs the fluids.
  • Set aside the egg in a shallow dish.
    In another shallow dish, place the cornstarch.
    In a large skillet over medium-high heat, heat the oil.
  • Deep fried the tofu for 5 to 10 minutes, or until golden brown. Set aside.
  • With the egg mixture, coat the fish fillets. Dip the fillets in the cornstarch, making sure to coat them fully.
  • To make the fillet even crispier, dip them again in egg and cornstarch. Fry each batch of fish in the same skillet for about 4 minutes, turning once, until the fish is golden brown. Use paper towels as a drain. Set aside.
  • Sauté ginger, onions, and garlic in a pan or wok for 1 to 2 minutes before adding tausi and half of the kintsay.
  • Add 1 cup of water, oyster sauce, ground mixed peppercorns, and himalayan salt, and bring to a boil.
  • Add bok choy and carrot. Simmer for 1 minute.
  • Add fish, tofu, and the rest of the kintsay. Stir gently and let it simmer for 2 to 3 minutes, until the fish and tofu have absorbed the sauce.
  • Serve hot. Enjoy!

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