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Silken Tofu with Oyster Sauce and Crispy Golden Shallots | BIG Bites MY (Panasonic Cubie)


Silken Tofu with Oyster Sauce and Crispy Golden Shallots

The Chinese mom will usually kick-start their kid's cooking journey with this dish. It's an idiot-proof recipe because it's so easy and is ready to eat in under 10 minutes! The only thing not quite idiot-proof about this recipe is trying to unmold the tofu without breaking it! Preparation hardly takes any time, and then just pop into the steamer to warm up the tofu and wait for dinner to be ready! SO EASY LAH! The recipe shown here feeds 1 - 2, just double up accordingly if you are cooking for more. So good with a steaming bowl of rice and a stir-fried vegetable dish!

Watch video for step-by-step method of preparation

Prep time: 5 minutes (Additional 15 minutes if you need to prepare the shallots)
Cooking time: 7 - 10 minutes
Serving: 1 - 2 (increase portions accordingly if you are cooking for more)

Ingredients:

  • 1 block silken tofu
  • 1 bunch coriander
  • 1 Thai chili
  • 1 tablespoon shallot oil
  • 2 tablespoons fried shallots
  • 1/2 teaspoon oyster sauce
  • 1/2 teaspoon soy sauce
  • 1/8 teaspoon white pepper

Method:

  1. Crispy shallots & shallot oil:
  2. Coriander: 
    • Pluck coriander (1 inch lengths) and soak in cold water. Set aside. 
    • Remove from water and shake off as much water as possible just prior to plating the dish.
  3. Sauce:
    • Combine oyster sauce, soy sauce, white pepper and shallot oil. Mix well and set aside.
  4. Silken tofu: 
    • To unmold the silken tofu, remove the plastic seal
    • Try to loosen the tofu block from the sides of the packaging
    • Flip the tofu onto a plate and cut off the 4 corners of the packaging to create an air-pocket to help dislodge the tofu from the box
    • Gently tap the box and hope the tofu will unmold in one perfect block!
    • If it doesn't work, try running it under some running water
  5. Cooking time:
    • Panasonic Cubie: Steam setting, LOW, 5 minutes
    • Stove top: Bring water to boil and steam tofu over LOW HEAT for 5 minutes
  6. Plating / Assembly:
    • Discard the liquid in the plate
    • Drizzle the sauce mixture over the tofu
    • Scatter the crispy shallot and Thai chili over the top
    • Garnish with coriander and it's ready to be served
Notes:
  • Crispy golden shallot and shallot oil is usually a staple in an Chinese Asian pantry. If you don't have it, then allocate a further 15 to 20 minutes to prepare it.
  • For a vegetarian / vegan version, replace the oyster sauce with a mushroom sauce
  • Unmolding the tofu from the packaging actually takes more effort than making the dish itself! Sometimes the tofu gets stuck in the box and it will break apart. Still edible but not pretty to look at. 
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