I have fond memories of my mum making this for us as kids. It is a simple dish yet packed full of flavour.
This recipe serves 4 as a side.
Ingredients 10
300 g silken tofu, block
1 tsp sesame oil
spring onions (scallions), thinly sliced, to garnish
ginger floss, fried, to garnish, see tip below
steamed jasmine rice, to serve
For The Caramelised Shallots
neutral-flavoured cooking oil, for frying
40 g red Asian shallots, thinly sliced
1 tbsp dark cooking caramel
1 tbsp light soy sauce
2 tsp caster sugar (superfine sugar)
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Method 3
Place the on a heatproof serving dish. Place the dish on a trivet in a wok. Fill the wok with enough water to come up to just under the dish. Place the wok over a high heat. Steam, covered, for 8–10 minutes then remove from the heat.
Meanwhile, make the caramelised shallots. Heat a small frying pan over a medium heat then add the cooking oil. Fry the for 5–7 minutes. Add the , and and cook until caramelised.
Spoon the caramelised shallots over the then drizzle over the . Garnish with some spring onions and ginger floss. Serve with rice.
Diana Chan's tips
Tip: To make ginger floss, thinly julienne fresh ginger and deep-fry in hot oil for 30–60 seconds until golden. Drain on paper towel.
