Ingredients
1 block silken firm tofu
1 tsp mushroom soy sauce*
1 tbsp light soy sauce*
1 tbsp chinese cooking wine*
½ tsp caster sugar*
2 small red chillies – thinly sliced on an angle
2 spring onions – thinly sliced on an angle
1 small coriander plant – thickly chopped
2 tbsp peanut oil
1 tsp sesame oil
1 block silken firm tofu
1 tsp mushroom soy sauce*
1 tbsp light soy sauce*
1 tbsp chinese cooking wine*
½ tsp caster sugar*
2 small red chillies – thinly sliced on an angle
2 spring onions – thinly sliced on an angle
1 small coriander plant – thickly chopped
2 tbsp peanut oil
1 tsp sesame oil
Method
Remove excess water from the tofu packaging and carefully tip the tofu onto a plate ined with paper towels. Cover the top with paper towels as well and let drain for 30 mins. You may need to change the towels at the halfway mark.
Mix all * ingredients in a bowl.
Place a pair of chopsticks to form a cross at the base of a large wok (to act as a rack) and bring to boil about 7 cm of water in it. Cut the drained tofu into 8 to 10 square pieces, place onto a heatproof plate and place onto the makeshift rack in the wok. Pour in the sauce mix and steam for 10 mins.
Carefully remove the plate and sprinkle the chillies, spring onions and coriander. Heat the peanut oil and sesame oil until smoking and pour over the tofu. Serve immediately with rice.
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