“Silky smooth steamed tofu, easy to make, healthy to eat, happy to enjoy it!”

This is a very delicious tofu dish which so likeable by my girl. She kept the whole dish, and wanted to finsih up all by her own. We just got to taste 1 – 2 mouthful, last night when I cooked it (sobbing). Yes, she finsihed up almost whole block, and yet, commented no enough!

The tofu itself tastes bland with just plain steaming, of course. The real flavour comes from thre sauce. Pleasant briny taste with fragrant dried shrimp and shallot that yield super aromatic taste! Overall taste is subtle, and yet, flavourful. I loved the smooth and silky quick-steamed tofu contrasting with crisped and fragrant dried shrimp and shallot which created an interesting bites in the palate. Yummy..

And happy to see your child having tofu, try this simple to make, and healthy to eat tofu dish!

Ingredients
1 block of beancurd aka tofu (**choose type good for steaming or soup)
2 tablespoons of oyster sauce

Sauce:
2 tablespoons of vegetable oil
1 teaspoon of sesame oil
1 heaping teaspoon of tiny dried shrimp, rinsed
1 small shallot, thinly slices in rings
1 clove of garlic, chopped
2 tablespoons of light soy sauce
A small pinch of salt

Garnish: (Optional)
Sprinkle of red chilli and scallion, julienned

Method
1) Steam block of tofu on a serving dish in wok filled with water over high heat (or in steamer), for 2 minutes, with lid on. Heat off. Top oyster sauce on top of tofu. Reserve for later.

2) Clean the wok. Add vegetable oil into wok, stir-fry dried shrimp, shallot and garlic over medium heat, until fragrant and light brown. Sprinkle some salt. You have to keep stirring it to avoid burning. When it is almost brown, reduce heat to low fire. Add in sesame oil, followed by light soy sauce (beware of its sizzling effect by the mixture of hot oil and light soy sauce). Heat off and immediately pour onto the steamed tofu with oyster sauce. Garnish with red chilli and scallion juliennes to add more colours for better presentation, as desired. Serve.

Garnishing was not done on my tofu dish as my girl does not take scallions. Since it is for my home consumption, less pretty looking (dish) was fine to us. Frankly, it looks fine and appetizing to me, even without the greens and reds. However, apologize here, if my tofu picture does not look as attractive as it should be presented (smile).

A portion of this tofu dish counts about 60kcal per decent amount.

Tips: Use super tiny type of fine dried shrimps. If you dried shrimps are bigger pieces, coarsely chop it before use. Need not to soak, just rinse twice. If really want, just a few minutes will do.

* May serve chilled, in fact. Simply chill the tofu after steaming it, or if you dare, use the cold tofu right out from the package. Then, drizzle sauce and oyster sauce accordingly.