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Silky Tofu in Ginger and Spring Onion Sauce
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Description
One common and refreshing dish we always eat at home is bean curd in light soya sauce and garlic oil topped with fried shallots. This recipe is largely adapted from Chef Sam Leong’s recipe except I cut down on the amount of salt and baby anchovies, use mirin in place of the cooking wine and garlic oil instead of just warm oil. I served it cold instead of hot. This is so easy to make and the taste is so refreshing.
Ingredients
- 1 block 80 Gm Silky Tofu
- 1 cup Diced Spring Onion
- ⅜ ounces, weight Baby Anchovies
- _____
- FOR THE SAUCE:
- 1 ounces, weight Young Ginger, Peeled
- 1 ounces, weight Spring Onion
- ¼ teaspoons Salt
- ½ teaspoons Sugar
- 2 teaspoons Sesame Oil
- 1 teaspoon Mirin
- 2 teaspoons Vegetable Oil
- 1 teaspoon Chopped Garlic
Preparation
Prepare the sauce: Put ginger, spring onion, salt, sugar, sesame oil, and mirin into a blender. Heat the wok with vegetable oil and fry garlic till it is fragrant and put into the blender as well. Puree and set the sauce aside.
Gently place the silky tofu in a deep serving plate and place in the fridge for about 2 hours. Just 15 minutes before serving, dice the spring onion and set aside. Deep fry the baby anchovies till golden brown. Drain all the oil and place them on a kitchen towel to have all the oil absorbed and set aside. Take tofu out of the fridge, pour the sauce over it and garnished with diced spring onion and deep fried baby anchovies and serve immediately.
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2 Comments
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jeanetteshealthyliving on 10.18.2010
This sounds really refreshing and light.
Kiran Srivastava on 10.18.2010
Love tofu and this recipe looks so simple and delish! I love simple chinese cooking