Everytime I steamed the tofu and chill it, the texture is different. So this time round, I use the tofu out of the box. Just rinse it with water and go straight to Method point 2.
I was told by an auntie at the supermarket that the tofu can be eaten out of the box. By steaming it and chilling again will cause the texture of the tofu to alter.
Hmm...so now I know. This is an update. Skip the steaming part and go straight to the prepping of sauce. *
Mr W has always like this dish but I have never try making it till today. It is pretty easy to prepare. Looks good & taste good!
Ingredients
1 box of silken tofu
1 century egg
1 tbsp crispy pork floss
1 chopped spring onion
Sauce
1 tbsp oyster sauce
1 tsp soya sauce
1 tsp sesame oil
1-2 drops of dark soya sauce
1 tsp fish sauce
100ml chicken stock
For thickening
½ tsp cornflour with water
Method
1. Steam the silken tofu for 3 minutes. Set aside to cool. Pour away the excess water from steaming.
2. Prepare the sauce by combining all the ingredients under sauce in a saucepan. Bring it to a boil.
3. Stir in the cornflour mixture. Once it thickens, Remove from heat and allow it to cool.
4. Dice the century egg and arrange them on top of the tofu.
5. Once the sauce is cooled, scoop a tbsp of sauce at a time and pour it over the tofu. *The amount to scoop will be based on personal preference.
6. Chill in the fridge for 10 to 15 minutes.
7. Before serving it, top it with the chopped spring onion and crispy pork floss
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