Steamed Silken Tofu

Well - after 2 months of residing in somewhere resembling dante's 7th level of hell - due in most part to the stress and frustration over the research report for the location change application - I haven't really been cooking very much at all [or even had the urge to cook].

This changed over the weekend - after some fabulous food at a few restaurants (Ibis & White Blue, and C-bar cafe) - and with a quick visit to the Asian supermarket yesterday looking for something 'lighter' than my recent meals - I bought a super-sized portion of silken tofu. I decided last night to re-visit an old favourite - Steamed Silken Tofu .. Delicious and so quick and easy.

Originally this recipe is from the cookbook "Chinatown" - but I've tweaked it and added more of my own twist to it.

Steamed Silken Tofu:

Silken Tofu - cut into cubes & drained on paper towels

Marinade:
1 Tbsp Light Soy Sauce
1/2 Tbsp Mushroom Soy Sauce
1 Tbsp Shaoxing Wine
1/2 Tsp caster sugar
1 clove garlic - crushed
a few slices of ginger - shredded
a splash of chilli oil

Oils:
2 Tbsp Peanut Oil
1 Tbsp Sesame Oil (toasted)

Dressing:
coriander (or saw-tooth herb)
1 x spring onion - shredded
1 x finely chopped chilli

Method:
Mix all marinade ingredients. Put into a plate with a lip - and add tofu cubes
Place this plate "carefully" into a steamer - and steam for approx. 5-7 minutes

Meanwhile - Heat peanut & sesame oils until smoking

After tofu has steamed - whilst still in the steamer (as it will splash) - pour over the hot oils.

Dress with: coriander, spring onion and chilli.

Serve immediately.