Kylie Kwong's Steamed Silken Tofu With Ginger and Spring Onions

A community recipe by Coby

Not tested or verified by Nigella.com

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Introduction

I must say, I didn't change bowls as the recipe instructs, I used a bowl I could present at the table to make it easier. I also mixed the ingredients that are put over the tofu before steaming to dissolve the sugar.

You may think the amount of water is too much, well I did anyway. But don't, the flavour of this sauce is so good, you want it all:):) The measurement is spot on:)

The Sichuan Pepper and Salt mixture is just made from one part Pepper to three parts Salt. Dry roast them in a pan until the mix is aromatic and the pepper begins to pop. Remove from heat, allow to cool and then grind in mortar and pestle or in a grinder. This stuff is gooooood:)

You may think the amount of water is too much, well I did anyway. But don't, the flavour of this sauce is so good, you want it all:):) The measurement is spot on:)

Ingredients

Serves: 2-3

Metric Cups

1 x 300 grams packet of silken tofu
1 tablespoon shao hsing wine or dry sherry
75 millilitres water
1 tablespoon light soy sauce
½ teaspoon white sugar
1 tablespoon ginger julienne
4 tablespoons spring onion julienne
1 tablespoon peanut oil
1 teaspoon sesame oil
1 pinch of sichuan pepper and salt

10⅗ ounces packet of silken tofu
1 tablespoon shao hsing wine or dry sherry
3 fluid ounces water
1 tablespoon light soy sauce
½ teaspoon granulated sugar
1 tablespoon ginger julienne
4 tablespoons spring onion julienne
1 tablespoon peanut oil
1 teaspoon asian sesame oil
1 pinch of sichuan pepper and salt

Method

Kylie Kwong's Steamed Silken Tofu With Ginger and Spring Onions is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Remove the tofu gently from its packet and pop into a shallow heat proof bowl that will fit inside a steamer basket. Cut widthways into eight equal slices. Cover with wine, water, soy, sugar and half the ginger, place bowl inside steamer, position over a deep saucepan or wok of boiling water. Steam covered for about six minutes or until heated through.

Remove bowl from steamer, and using a spatula transfer tofu and liquid to a shallow serving bowl. Top with spring onion and remaining ginger.

Heat peanut oil in small frying pan until moderately hot, then carefully pour over tofu to release flavours.

Sprinkle with the sesame oil and Sichuan pepper and salt, serve immediately.

Remove bowl from steamer, and using a spatula transfer tofu and liquid to a shallow serving bowl. Top with spring onion and remaining ginger.

Heat peanut oil in small frying pan until moderately hot, then carefully pour over tofu to release flavours.

Sprinkle with the asian sesame oil and Sichuan pepper and salt, serve immediately.