Tofu with Spring Onion. Steamed Silky Tofu sits in the sweet and sour sauce with hot chili oil and green onion dressed on top. To serve, again drain off any water exuded from tofu and top it with a layer of century egg. We've got a nutrition guide and a host of vegetarian cooking tips to help you get the most from every meal.

Stir in chilli jam, soy sauce, kecap manis and pepper, then add tofu and stir to coat. Serve with steamed greens and scatter with spring onion. Stir the mixed cornflour into the sauce and. You can have Tofu with Spring Onion using 7 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Tofu with Spring Onion

It's of Hard pressed tofu or Japanese tofu.
Prepare of Few stalks of spring onion.
It's 2 pcs of shallots diced.
Prepare 3 cloves of garlic diced.
Prepare 2 slice of ginger minced.
You need 2 tbsp of soy sauce.
You need 1 tsp of Shaoxing wine (optional).

With just five basic ingredients, you really can create a dish that your family and friends will think you've spent days preparing. Aromatic spring onions and crispy tofu are served with a rich, tasty, fermented chilli bean sauce. In a large frying pan or wok, add the oil and heat over a high flame. Top with spring onion and remaining ginger.

Tofu with Spring Onion instructions

Cut pressed tofu into preffered rectangle pcs or Japanese tofu into 2 cm thick each. Fry tofu in medium heat until golden brown and set aside..
Stir fry the spring onions, ginger, garlic and shallots until aroma and pour in Shaoxing wine. Caution, flame may surface on the wok!.
Add in the fried tofu and add in soy sauce and let the tofu absorb the soy sauce both sides for about 2 mins and serve..

Heat peanut oil in small frying pan until moderately hot, then carefully pour over tofu to release flavours. Remove bowl from steamer, and using a spatula transfer tofu and liquid to a shallow serving bowl. Turn the block of silken tofu out onto a plate, taking care not to break the block. If the tofu is set into the packet In Japan, a similar dish is known as hiyayakko, and is cold silken tofu topped with grated ginger, bonito flakes and spring onion. Drain and dry tofu slices on paper towels.