This jiggly soybean product is a form of silken tofu. It is one of the vast array of Tofu commonly used in Asian cuisine. Silken tofu is soft, delicate and just need a little bit of skill for careful handling before they fall apart. These cakes of soft silken tofu can be eaten raw. It is pretty straightforward right out from the package. You just need to drain the excess water. Alternatively, they can be steamed for a couple of minutes and topped up with ingredients of your choice.
One of the reasons I do not eat tofu so often is because its bland and so boring. But, a quick sauce with fried onions, garlic, and green onions gave the tofu a very good flavor. I discovered this quick go-to recipe in no time.
Preparation time: 5
Cooking time: 12 minutes
Serves – 2
Ingredients
Silken tofu – 1 pack
Sunflower / Vegetable Oil For Deep-Fry
Onion – 1 Small, Thinly Sliced
Soya Sauce – 3 Tbsp
Sesame Oil – 1 Tbsp
Oyster Sauce – 1/2 Tbsp
Garlic Cloves – 1 Large, Finely Chopped
Spring Onions For Garnish
Directions
Steaming the tofu:
Prepare a steamer or broad container with 1 cup water and bring to a boil. Place a steamer stand.
1. The tofu is very delicate. Place a flat plate over the opening. Carefully invert or flip it over. Tap gently until the tofu comes out.
Place the tofu plate on the steamer stand making sure it doesn’t slide. Cover and cook for 10 minutes on medium heat.
Preparing the topping and sauce:
3. Meanwhile, heat a container with 1/2 cup oil. When it’s hot add the sliced onions and fry tossing often until they have all turn golden brown. This will take at least 5 minutes.
Strain on kitchen paper towels. Set aside.
4. Heat a small pan with the sauces like soya, sesame and oyster. Add chopped garlic and fry for a minute or 2. Turn off heat and set aside.
5. Remove the tofu plate carefully with a pair of tongs having a good grip. Drain any liquid that has accumulated as much as possible.
Slide it on a shallow bowl. Spoon the sauce mixture over the top, then sprinkle crispy fried onions and spring onions.
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