Ingredients
-
200
-
1
-
1
-
1
-
1
-
-
2
-
1
-
1/2
-
1
-
-
-
-
-
Directions
Steamed Bean Curd With Soy Sauce, This is light side dish, which is fairly healthy. It’s very easy to prepare too. I usually steam the tofu in my rice cooker, when the rice is almost ready. Note: passive cook time is the time to steam the tofu., Easy to prepare. I love the sauce. It goes well with rice., This is delicious! I had to substitute fish sauce for the oyster sauce because I was out, so used about 1/2 Tbsp fish sauce and an extra 1/2 Tbsp soy sauce. I have no rice cooker so I ended up placing the tofu (cut in squares) in the sauce for about a minute at the end, which worked out fine. (It doesn’t look as pretty, but it still tasted great.) I’ll be making this frequently, thanks for the recipe!
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Steps
|
1
Done
|
Steam Tofu Over Gentle Heat For Six to Seven Minutes to Warm the Tofu (i Always Use the Rice Cooker to Steam the Tofu While the Rice Is Cooking); Remove and Set Aside. |
|
2
Done
|
Heat Oil in a Wok, Fry Ginger, Garlic and Shallots Till Crisp and Golden. |
|
3
Done
|
Remove but Leave the Oil in the Wok. |
|
4
Done
|
Add the Sauce Ingredients to the Wok and Bring to Boil. |
|
5
Done
|
Reduce the Heat and Simmer Until Sauce Thickens Slightly; Pour Hot Sauce Over Tofu. |
|
6
Done
|
Top With the Crisp Garlic, Ginger and Shallots, and Finally the Garnishing Ingredients, Serve Immediately. |
