Savory Silken Tofu with Crispy Garlic and Onion
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.
Silken 10-Minute Soy-Garlic Silken Tofu (No-Cook)
Course: Sides, AppetizersCuisine: ChineseDifficulty: Easy2
servings5
minutes15
minutes300
kcalIngredients
1 pack Silken Tofu
1 small Onion (Thinly sliced)
Sunflower / Vegetable Oil (For Deep-Fry)
Spring Onions (For garnish)
- Sauce Mixture
1 large Garlic clove (Finely chopped)
3 Tbsp Soya Sauce
1 Tbsp Sesame Oil
1/2 Tbsp Oyster Sauce
Instructions
- Prepare the Steamer
Add 1 cup of water to a steamer or broad pot and bring to a boil. Place a steamer stand inside. - Unmould the Tofu
Unicurd silken tofu is very delicate. Place a flat plate over the container opening, carefully invert it, and tap gently until the tofu slides out.
- Steam the Tofu
Place the plate with the tofu onto the steamer stand. Cover and steam for 5 minutes.
- Fry the Crispy Onions
While the tofu steams, heat 1/2 cup oil in a small pan. Add slices onions and fry, tossing often, until golden brown (about 5 minutes). Drain on paper towels and set aside. - Prepare the Savory Sauce
In a separate small pan, combine the soya sauce, sesame oil, and oyster sauce. Add the chopped garlic and fry for 1-2 minutes until the garlic is fragrant but not burnt. Turn off the heat.
- Assemble and Garnish
Using tongs with a good grip, carefully remove the tofu plate from the steamer. Drain off any excess liquid that accumulated on the plate. Slide the tofu into a shallow serving bowl. Spoon the warm sauce over the top and finish with a generous sprinkle of crispy onions and fresh spring onions.
Pro Tips & Tricks
- The ”Air Hole” Secret: While opening the Tofu pack, If it sticks, snip a tiny hole in the bottom corner of the plastic tub to release the vacuum so it slides out in one piece.
- The Crunch Factor: For the best results, fry your onions over medium heat. If the oil is too hot, they will turn bitter,
- Flavor Poke: Use a toothpick to poke a few shallow holes in the top of the tofu block; it helps the sauce soak into the center.
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