Steamed Bean Curd With Soy Sauce

Total Time: 17 mins Preparation Time: 10 mins Cook Time: 7 mins

Ingredients

• Servings: 3
• 200 g soft silken tofu
• 1 tablespoon garlic, chopped
• 1 tablespoon ginger, julienned thinly
• 1 tablespoon chopped shallot
• 1 tablespoon canola oil
• 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
• shredded scallion
• cilantro
• sliced red chile

Recipe

• 1 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.
• 2 heat oil in a wok, fry ginger, garlic and shallots till crisp and golden.
• 3 remove but leave the oil in the wok.
• 4 add the sauce ingredients to the wok and bring to boil.
• 5 reduce the heat and simmer until sauce thickens slightly; pour hot sauce over tofu.
• 6 top with the crisp garlic, ginger and shallots, and finally the garnishing ingredients, serve immediately.