Steamed Tofu With Shallots And Soy Sauce

Ingredients

• 300 g silken tofu

• 1/2 cup peanut oil or vegetable oil

• 1/4 cup coriander, finely chopped

• 3 whole spring onions, cut into 2cm pieces diagonally and julienned

• 1/4 cup light soy sauce

• 2 tbsp cold water

• 1 tbsp sugar

• 1 tsp sesame oil

Instructions

Slice the tofu in half lengthwise and then slicing it crosswise into 2cm slices. Transfer the tofu to a large heatproof rimmed plate or shallow bowl. The dish should be deep enough to hold the steaming liquid and sauce.

Lay the tofu on the plate in one layer so all the pieces are exposed and not covered by each other. Sprinkle the salt evenly over the tofu.

Place a steaming rack into a wok. Place the plate of tofu on the steaming rack. Using a kettle or jug and add cold water to the wok. Fill it up until it is 1cm from the bottom of the plate. Cover the wok.

Turn on the heat to medium-high. After the water has begun boiling, continue to steam for another 3 minutes.

Mix the soy sauce, water and sugar in a bowl.

When the tofu is done, turn the heat off the wok, Carefully remove the plate of tofu from the wok. Pour off as much of the liquid from the plate.

Sprinkle spring onion and coriander over the tofu evenly.

Drain the water in the wok and put the wok back on the stove. Pour the oil into the wok and heat until sizzling.

Pour the hot oil over the tofu. Drizzle the sesame oil over the tofu evenly. Serve immediately.