Steamed tofu with sweet soy dressing sauce and spring onions. Meanwhile, in another pan, heat oil then stir fry chopped spring onions for a few minutes, until it is heated through, be careful not to overcook the greens or they will turn yellow. Pour all the oil including the scallions into a dipping bowl. Add sugar, dissolve, then add in the dark soy sauce, sesame oil and seasme seeds.
Its mild flavor makes it a wonderful addition to stir-fries, soups, and other dishes.
Here is a block of soft (silken) tofu.
Meanwhile, combine soy sauce, Korean soy sauce for soup, sesame oil, sesame seeds and some chopped green onion, and a little water in a small mixing bowl.
You can cook Steamed tofu with sweet soy dressing sauce and spring onions using 10 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Steamed tofu with sweet soy dressing sauce and spring onions
- You need of Steaming tofu:.
- It's 1 block of tofu (silken/soft or medium tofu).
- Prepare 4-6 cups of water (steaming tofu).
- You need of Sweet soy dressing sauce:.
- It's 3 teaspoons of sugar (caster or granulated).
- You need 2 tablespoons of light soya sauce (add more or less depending on preference).
- You need 4 tablespoons of water.
- It's 1 teaspoon of sesame oil (pure or blended depending on preference), optional.
- Prepare of Garnish:.
- It's 1 stalk of spring onion, finely chopped.
Add a little bit of Koran chili flakes to the mixture. 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.
Steamed tofu with sweet soy dressing sauce and spring onions instructions
- Use a large pot with a steamer basket or use a wok with a bamboo steamer. Add water and cover with lid on high heat. Bring water to a boil..
- In the meantime, open the block of tofu, place in a bowl. Transfer the tofu on a chopping board with a paper towel on top. This drains the liquid and soaks up the excess moisture..
- Pat the tofu with paper towel to remove excess moisture on top. Gently remove the paper towel from the board. Slice tofu across the middle horizontally..
- Cut into 3 vertically, then horizontally down slicing tofu into cubes. Transfer to a bowl and place in steamer basket..
- Once the water is boiling, reduce heat to medium. Place the steamer in the pot or or the bamboo steamer on top of the wok. Let the tofu steam for about 20 minutes..
- While tofu steams, make the sweet soya dressing sauce. In a small saucepan, add the sugar, soya sauce and water. On medium heat bring mixture to a boil and keep stirring often to dissolve the sugar. Once sugar has dissolved and mixture is boiling, reduce the heat to low. Add the sesame oil (if adding) now. Stir constantly and heat for another minute. Turn off the heat and set aside..
- Once tofu has steamed, be careful when removing the steamer basket from pot as it will be hot. Place steamer basket on a large plate. Using a slotted spoon gently transfer the steamed tofu (without the excess water created from steaming) into a serving bowl. Pour all over the sweet soy dressing sauce. This will seep into the tofu making it flavoursome..
- Lastly, garnish the tofu with spring onions. This adds a fresh taste and gives another texture to the tofu. Eat immediately while hot and serve with a bowl of rice and side accompaniments like vegetables or Thai omelette..
Top with spring onion and remaining ginger. Cook slowly for around four to five minutes, stirring occasionally, until the garlic and onion are browned and very fragrant. Remove from the heat and stir through the soy sauce. Pour the mixture over the top of the tofu, scatter with spring onions and serve immediately. Add corn puree, tomato ketchup, soy sauce, remaining chicken stock, salt, pepper powder and egg white, mix well and let the mixture come to a boil.
