I’ve been eating quite a lot of steamed silky soft tofu lately and am itching to make one myself. Just so happened my mom have a tofu recipe book. It has nearly 70 recipes using different types of tofu. Weheee and one of them are steamed silky soft tofu! I made some changes to the recipe as I wanted to make the most basic steamed tofu which doesn’t involve ingredients like meat floss, thousand eggs, pickled radish and dried shrimp.
Btw do you know tofu/bean curd is made of soy beans? Now you know. 🙂
With the use of just 5 simple & easy to get ingredients (from any Asian kitchens), everyone can make this at home… even working women. 🙂
Let’s get on with it.
Remove soft tofu from packaging and carefully place it on a heat-resistant plate. Rinse tofu with water to clean it. Drain well.
Steam tofu for 15 minutes.
Meanwhile while waiting, slice 4-6 shallots thinly and saute until golden brown. You can put more if you like ’em. Because I’ve run out of shallots (LOL), I use a couple of garlic as a replacement. Works fine for me as I like both garlic and shallots.
Remove silky tofu from the steamer after 15 minutes. Drain the excess water.
Spread oyster sauce, light soy sauce and dark soy sauce and top with fried shallots+garlic & chopped spring onions as garnish.
If you want the dish to have a glistening look, add 1 tbsp fried shallot oil (optional). I didn’t add this.
The end result:
Looks irresistible, isn’t it? Taste is heavenly too.
Serve hot. Rice is the best combination.
Try it and let me know whether you like this ok? 😉
Steamed Silky Soft Tofu
Adapted from Beancurd Flavor
1 box silky tofu
1 tbsp fried shallots + garlic
1 tbsp oyster sauce
1 1/2 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp chopped spring onions
1. Add water to the steamer (can use a wok as a steamer too) and boil it.
2. Remove silky tofu from packaging, rinse and drain well on a heat-resistant plate.
3. Steam silky tofu for 15 minutes.
4. Slice shallots & garlic thinly.
5. Saute until golden brown.
6. Remove silky tofu from heat after 15 minutes. Drain the excess water.
7. Spread oyster sauce, light soy sauce and dark soy sauce and top with fried shallots+garlic & chopped spring onions as garnish. Optional: add 1 tablespoon fried shallot oil.
8. Serve hot.