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Kylie Kwong's Steamed Silken Tofu With Ginger and Spring Onions

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I must say, I didn't change bowls as the recipe instructs, I used a bowl I could present at the table to make it easier. I also mixed the ingredients that are put over the tofu before steaming to dissolve the sugar.

You may think the amount of water is too much, well I did anyway. But don't, the flavour of this sauce is so good, you want it all:):) The measurement is spot on:)

The Sichuan Pepper and Salt mixture is just made from one part Pepper to three parts Salt. Dry roast them in a pan until the mix is aromatic and the pepper begins to pop. Remove from heat, allow to cool and then grind in mortar and pestle or in a grinder. This stuff is gooooood:)

I must say, I didn't change bowls as the recipe instructs, I used a bowl I could present at the table to make it easier. I also mixed the ingredients that are put over the tofu before steaming to dissolve the sugar.

You may think the amount of water is too much, well I did anyway. But don't, the flavour of this sauce is so good, you want it all:):) The measurement is spot on:)

The Sichuan Pepper and Salt mixture is just made from one part Pepper to three parts Salt. Dry roast them in a pan until the mix is aromatic and the pepper begins to pop. Remove from heat, allow to cool and then grind in mortar and pestle or in a grinder. This stuff is gooooood:)

Ingredients

Serves: 2-3

Metric Cups
  • 1 x 300 grams packet of silken tofu
  • 1 tablespoon shao hsing wine or dry sherry
  • 75 millilitres water
  • 1 tablespoon light soy sauce
  • ½ teaspoon white sugar
  • 1 tablespoon ginger julienne
  • 4 tablespoons spring onion julienne
  • 1 tablespoon peanut oil
  • 1 teaspoon sesame oil
  • 1 pinch of sichuan pepper and salt
  • 10⅗ ounces packet of silken tofu
  • 1 tablespoon shao hsing wine or dry sherry
  • 3 fluid ounces water
  • 1 tablespoon light soy sauce
  • ½ teaspoon granulated sugar
  • 1 tablespoon ginger julienne
  • 4 tablespoons spring onion julienne
  • 1 tablespoon peanut oil
  • 1 teaspoon asian sesame oil
  • 1 pinch of sichuan pepper and salt

Method

Kylie Kwong's Steamed Silken Tofu With Ginger and Spring Onions is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Remove the tofu gently from its packet and pop into a shallow heat proof bowl that will fit inside a steamer basket. Cut widthways into eight equal slices. 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. Top with spring onion and remaining ginger.
  • Heat peanut oil in small frying pan until moderately hot, then carefully pour over tofu to release flavours.
  • Sprinkle with the sesame oil and Sichuan pepper and salt, serve immediately.

  • Remove the tofu gently from its packet and pop into a shallow heat proof bowl that will fit inside a steamer basket. Cut widthways into eight equal slices. 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. Top with spring onion and remaining ginger.
  • Heat peanut oil in small frying pan until moderately hot, then carefully pour over tofu to release flavours.
  • Sprinkle with the asian sesame oil and Sichuan pepper and salt, serve immediately.

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