Sprinkle cornstarch on the surface of the tofu. Step 2: Clean the tofu and cut into 4 pieces each. Step 1: Add the minced pork meat with shrimp meat then chopping to mix well together. Then add in the seasme oil, light soya sauce, pepper and corn flour with it. Place the dish on the rack; cover and steam until the shrimp mousse turns pink, about 6 minutes. Spoon the shrimp paste onto the tofu. Use a knife and cut open the tofu package. Stir in minced ginger and green onion, sea salt, cooking wine, egg white, 1/2 tsp cornstarch, and white pepper. Step 3: Place the tofu into steam plate, then top up with the meat and shrimp paste. Place a steaming rack in a wok, add water to just below the level of the rack, and bring to a boil. Use a paper towel to soak up any tofu juice on the plate. Transfer the shrimp paste into a bowl. Steam in a steamer for 6-8 minutes, or until the shrimp turns a nice pink color. Gently cut the tofu into 2″ x 1.5″ x 0.5″ pieces and place on a plate. Mix well. Add the shrimp, season with salt and pepper and cook over high heat until pink and curled, about 1 minute per side. Meanwhile, in a medium skillet, heat 1 tablespoon of the oil.