Steamed Soft Bean Curd

A few years back, in KL, I discovered this custard-like soft silken tofu at Tesco Mutiara Damansara where I normally go for my weekly grocery shopping.  Sometimes if you are lucky, you would get to meet celebrities here…well it’s not that I want to see those celebrities so much but my house is just a walking distance from Ikea so it’s convenient for me. This was where I met the former Selangor MB Dato’ Seri Khalid Ibrahim, shopping for groceries…well hey…how often do you get to see that in Sabah…no police escort…no bodyguards…just him and his wife…at that time he was still very much the MB…

This is a very simple recipe but sometimes the humblest recipes make the best meals.   Please use fresh cooking oil to fry the shallots. I know some of us who reused their cooking oil for fear of spending more money than is necessary but using fresh oil every time you cook is the healthiest option.

Steamed Soft Bean Curd   

Ingredients

1 piece soft tofu

2 tbsp oil

2 shallots - sliced

2 tbsp of chopped cilantro

½ cup water

1 tbsp oyster sauce

1 tbsp light soy sauce

½ tsp dark soy sauce

½ tsp chicken stock granules

Instructions

Steam the tofu at high heat for 7 minutes. Remove the tofu from the steamer and discard the excess water.

Heat up 2 tbsp of cooking oil and sauté the sliced shallots until fragrant. Be careful not to burn the shallots. Pour the fried shallots together with the oil directly over the tofu.

In a bowl, mix the water, oyster sauce, light soy sauce, dark soy sauce and chicken stock granules then transfer the mixture into a wok. Bring to a boil.  Then carefully pour over the tofu.

Finally, garnish with chopped cilantro on top. Serve hot.