Ingredients:
200 g soft silken tofu
1 tablespoon garlic, chopped
1 tablespoon ginger, julienned thinly
1 tablespoon chopped shallots
1 tablespoon canola oil
2 tablespoons light soy sauce
1 tablespoon oyster sauce
1/2 teaspoon instant chicken bouillon granules
1 tablespoon canola oil
1/2 teaspoon sesame oil
1/4 teaspoon sugar, to taste
1 dash pepper
1/4 cup water
shredded scallions
cilantro
sliced red chilies
Directions:
Steam tofu over gentle heat for six to seven minutes to warm the tofu (I always use the rice cooker to steam the tofu while the rice is cooking); remove and set aside.
Heat oil in a wok, fry ginger, garlic and shallots till crisp and golden.
Remove but leave the oil in the wok.
Add the sauce ingredients to the wok and bring to boil.
Reduce the heat and simmer until sauce thickens slightly; pour hot sauce over tofu.
Top with the crisp garlic, ginger and shallots, and finally the garnishing ingredients, serve immediately.
Servings: 3
Time preparation: 10 min.
Time total: 17 min.