Steamed Tofu with Shallot Oil
Steamed tofu with shallot oil is steamed then drizzled with a fragrant aromatic shallot oil soy dressing and a generous toppings of fried dried prawns, fried shallots and freshly diced spring onions.
It’s a hassle free dish and it goes so well with rice. It is super-fast to prepare too!!
It’s a hassle free dish and it goes so well with rice. It is super-fast to prepare too!!
Ingredients:
OKI Premium Canola Oil
1 silken tofu
4 shallots
15g dried shrimp
1 stalk spring onion
1 red chilli
1 tbsp light soy sauce
1 tbsp sesame oil
1 tbsp oyster sauce
¼ tsp dark soy sauce
¼ tsp chicken seasoning powder
75ml water
1 silken tofu
4 shallots
15g dried shrimp
1 stalk spring onion
1 red chilli
1 tbsp light soy sauce
1 tbsp sesame oil
1 tbsp oyster sauce
¼ tsp dark soy sauce
¼ tsp chicken seasoning powder
75ml water
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OKI Premium Canola OilCooking Instructions
1. Soak the dried shrimp in water for 15 minutes, drain and chop. Set aside.
2. Invert the silken tofu onto a plate, then cut off the corner of the tofu box. Steamed for 6 minutes. Once done, pour away the excess water in the plate.
3. Cut the shallots into thin slices. Heat OKI premium canola oil in a frying pan, saute the shallots until golden brown. Drain the excess oil and set aside.
4. In the same frying pan, saute the chopped dried shrimp in the remaining cooking oil until golden brown. Drain the excess oil and set aside.
5. In a small mixing bowl, add in light soy sauce, sesame oil, oyster sauce, dark soy sauce, chicken seasoning powder and water. Mix well until well combined.
6. Pour in the sauce mixture into the pan, bring it to a boil.
7. Sprinkle the fried shallot and dried shrimp on the steamed tofu. Pour the hot sauce mixture over the tofu. Garnish with spring onion and red chilli. Serve with rice.
2. Invert the silken tofu onto a plate, then cut off the corner of the tofu box. Steamed for 6 minutes. Once done, pour away the excess water in the plate.
3. Cut the shallots into thin slices. Heat OKI premium canola oil in a frying pan, saute the shallots until golden brown. Drain the excess oil and set aside.
4. In the same frying pan, saute the chopped dried shrimp in the remaining cooking oil until golden brown. Drain the excess oil and set aside.
5. In a small mixing bowl, add in light soy sauce, sesame oil, oyster sauce, dark soy sauce, chicken seasoning powder and water. Mix well until well combined.
6. Pour in the sauce mixture into the pan, bring it to a boil.
7. Sprinkle the fried shallot and dried shrimp on the steamed tofu. Pour the hot sauce mixture over the tofu. Garnish with spring onion and red chilli. Serve with rice.
