Steamed Bean Curd With Soy Sauce
"This is light side dish, which is fairly healthy. It's very easy to prepare too. I usually steam the tofu in my rice cooker, when the rice is almost ready. Note: passive cook time is the time to steam the tofu."
photo by WaterMelon
- Ready In:
- 17mins
- Ingredients:
- 16
- 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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Reviews
-
Easy to prepare. I love the sauce. It goes well with rice. -
This is delicious! I had to substitute fish sauce for the oyster sauce because I was out, so I used about 1/2 Tbsp fish sauce and an extra 1/2 Tbsp soy sauce. I have no rice cooker so I ended up placing the tofu (cut in squares) in the sauce for about a minute at the end, which worked out fine. (It doesn't look as pretty, but it still tasted great.) I'll be making this frequently, thanks for the recipe!
Tweaks
-
This is delicious! I had to substitute fish sauce for the oyster sauce because I was out, so I used about 1/2 Tbsp fish sauce and an extra 1/2 Tbsp soy sauce. I have no rice cooker so I ended up placing the tofu (cut in squares) in the sauce for about a minute at the end, which worked out fine. (It doesn't look as pretty, but it still tasted great.) I'll be making this frequently, thanks for the recipe!
RECIPE SUBMITTED BY
WaterMelon
Singapore
Hi everyone! I'm addicted to recipezaar - there are so many things that I love about this site; the wonderful people, recipes, lots of great pictures and there's always someone who'll answer my cooking/baking/general question.
I grew up in Malaysia, but now live in sunny Singapore. Both are beautiful tropical (read: HOT!) countries in Southeast Asia. There are so many good food here, especially ethnic stuff like spicy Malaysian curries (which will clear the worst blocked nose), flaky & crispy Indian roti paratha/canai, homey Chinese stir-fries, rich & decadent Asian desserts like kuih lapis (Malay many-layers cake), pineapple tarts, crumbly peanut cookies etc.
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