Steamed Silken Tofu with Aromatic Soy-Chilli Dressing
Ingredients
1 block silken tofu (approx. 300g)
1 spring onion, finely chopped
1 small onion, finely diced
1 red chilli, thinly sliced
Fresh coriander, chopped, for garnish
For the Sauce:
1 tbsp Mr Chen’s soy sauce
1 tsp Mr Chen’s rice wine vinegar
1 tsp Mr Chen’s sesame oil
1 tsp Mr Chen’s oyster sauce
Method
1
Prepare the Tofu:
Carefully remove the silken tofu from its packaging and place it on a heatproof plate suitable for steaming. Due to its delicate nature, handle with care to maintain its shape.
2
Steam the Tofu:
Place a small heat-proof bowl in a pan and bring the water to a gentle boil. Place the plate with the tofu into the bowl, cover, and steam for 6–8 minutes.
3
Prepare the Sauce:
In a small bowl, combine the soy sauce, rice wine vinegar, sesame oil, oyster sauce, and chilli and peanut oil. Mix well.
4
Sauté the Aromatics:
In a small pan, heat a teaspoon of neutral oil over medium heat. Add the diced onion and sauté until translucent. Then, add the chopped spring onion and sliced red chilli, cooking briefly until fragrant. Remove from heat.
5
Assemble the Dish:
Once the tofu is steamed, carefully remove it from the steamer. Spoon the sautéed aromatics over the tofu, then drizzle the prepared sauce evenly on top. Serve immediately.
Ingredients
1 block silken tofu (approx. 300g)
1 spring onion, finely chopped
1 small onion, finely diced
1 red chilli, thinly sliced
Fresh coriander, chopped, for garnish
For the Sauce:
1 tbsp Mr Chen’s soy sauce
1 tsp Mr Chen’s rice wine vinegar
1 tsp Mr Chen’s sesame oil
1 tsp Mr Chen’s oyster sauce
Method
1
Prepare the Tofu:
Carefully remove the silken tofu from its packaging and place it on a heatproof plate suitable for steaming. Due to its delicate nature, handle with care to maintain its shape.
2
Steam the Tofu:
Place a small heat-proof bowl in a pan and bring the water to a gentle boil. Place the plate with the tofu into the bowl, cover, and steam for 6–8 minutes.
3
Prepare the Sauce:
In a small bowl, combine the soy sauce, rice wine vinegar, sesame oil, oyster sauce, and chilli and peanut oil. Mix well.
4
Sauté the Aromatics:
In a small pan, heat a teaspoon of neutral oil over medium heat. Add the diced onion and sauté until translucent. Then, add the chopped spring onion and sliced red chilli, cooking briefly until fragrant. Remove from heat.
5
Assemble the Dish:
Once the tofu is steamed, carefully remove it from the steamer. Spoon the sautéed aromatics over the tofu, then drizzle the prepared sauce evenly on top. Serve immediately.
