Steamed Bean Curd With Soy Sauce
Ready In: 17 mins
Serves: 3
Ingredients
- 200 g soft silken tofu
- 1 tablespoon garlic, chopped
- 1 tablespoon ginger, julienned thinly
- 1 tablespoon chopped shallot
- 1 tablespoon canola oil
Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1⁄2 teaspoon instant chicken bouillon granules
- 1 tablespoon canola oil
- 1⁄2 teaspoon sesame oil
- 1⁄4 teaspoon sugar, to taste
- 1 dash pepper
- 1⁄4 cup water
Garnish
- shredded scallion
- cilantro
- sliced red chile
Directions
- Steam tofu over gentle heat for six to seven minutes to warm the tofu (I always use the rice cooker to steam the tofu while the rice is cooking); remove and set aside.
- Heat oil in a wok, fry ginger, garlic and shallots till crisp and golden.
- Remove but leave the oil in the wok.
- Add the sauce ingredients to the wok and bring to boil.
- Reduce the heat and simmer until sauce thickens slightly; pour hot sauce over tofu.
- Top with the crisp garlic, ginger and shallots, and finally the garnishing ingredients, serve immediately.
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