Steam Bean Curd With Hot Shallot Oil
This is a very simple dish that goes so well with a bowl of hot steamed rice. This is super fast to prepare too. The silky tofu is first steamed and then topped with a savoury yet fragrant topping of fried shallots, hot shallot oil, some seasoning and sautéed dried shrimps. For this dish, use the plain tofu i.e. the one without egg. The rather bland tasting tofu is the perfect backdrop for the rather savoury toppings and gives a good contrast in texture and flavour with every mouthful.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 piece soft tofu (use the plain tofu, bean curd)
- 3 shallots (sliced)
- 2 tablespoons oil
- 1 tablespoon dried shrimps (soaked and drained)
- 1 tablespoon spring onion (chopped)
- Seasoning Mix In A Bowl:
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon dark soy sauce
- 100 ml water
- 1/2 teaspoon chicken stock granules
Instructions
- 1
Steam tofu at high heat for 5 minutes. Remove from steamer, pour away excess water.
- 2
While tofu is been steamed, heat up some oil in a wok and fry the dried shrimps until golden brown. Drain and set aside.
- 3
Heat up 2 tablespoon oil and sauté sliced shallots until fragrant. Pour fried shallots and shallot oil directly over the steamed tofu.
- 4
Next bring the seasoning mixture in the wok to a boil. Then pour over the steamed tofu with shallots and oil. Garnish with chopped spring onion and sautéed dried prawns on top.
- 5
Serve hot with steam rice.