The ingredients are; silken tofu (one cut into four), shrimp (6 medium sized frozen, thawed and shell removed and chopped into small pieces), fresh shiitake mushroom (1 large, thinly sliced and chopped) and scallion (one finely chopped).
I mixed all the ingredients in a bowl and added salt (1/4 tsp), egg white (one medium egg), potato starch (about 1 tsp) and mixed well.
I scooped out the center of the tofu cubes with a spoon, making craters just large and deep enough to accommodate stuffing without making a hole through the bottom of the cube. I then sprinkled a small amount of potato starch using a tea strainer on the craters I had just created in the tofu. This helps the stuffing adhere to the tofu.
I gently stuffed the crater and mounded up the shrimp mixture as you see in the picture below. I placed the dish with four squares of stuffed tofu in a steamer (I used an electric wok with continuous steam) for 15 to 20 minutes.