Makes: 4 servings
Time: 15 Minutes
Tofu should be elevated to a dish in its own right, and not just used as a meat substitute.
300g of silken tofu, chilled
4 shallots, very finely sliced
vegetable oil, for frying
1 1/2 tbsp of light soy sauce
1 tsp brown sugar
1 tbsp of oyster sauce
1 dash of sesame oil
spring onions, chopped
Begin by making the crispy shallots. Pour enough vegetable oil into a small saucepan so that it is 1cm deep, and place over a medium heat. To test the heat of the oil, sprinkle in a couple of breadcrumbs, if they immediately sizzle and turn golden brown it is ready.
Fry the shallots in batches to ensure they don’t overcrowd the pan. Watch them carefully, they need to be just golden. Any browner and they will taste bitter.
Drain the shallots on kitchen paper and reserve the oil. Leave the shallots to cool down.
Place the chilled tofu on a serving plate, draining off any liquid from its packet. Combine the oyster sauce, light soy, sugar and sesame oil together in a bowl, then stir in 1 tablespoon of the reserved shallot oil.
Pour the sauce over the tofu, and top with crunchy shallots and chopped spring onions. Enjoy with steamed rice and other sumptuous Chinese dishes.
Source: Hungry Female, Great British Chefs
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