Chilled silken tofu with crispy shallots
- Side
- Easy
- Serves 4
- 15 minutes
PT15M
Malaysian-Chinese blogger Hungry Female shares her delicious recipe for chilled silken tofu with crunchy shallots, and explains why tofu should be elevated to a dish in its own right, and not just used as a meat substitute. Take a look at our ingredient focus to learn more about the many forms of tofu.
Ingredients
Chilled tofu
- 300g of silken tofu, chilled
Crispy shallots
- 4 shallots , very finely sliced
- vegetable oil, for frying
Sauce
- 1 1/2 tbsp of light soy sauce
- 1 tsp brown sugar
- 1 tbsp of oyster sauce
- 1 dash of sesame oil
To garnish
- spring onions , chopped
Method
1
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
2
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
3
Drain the shallots on kitchen paper and reserve the oil. Leave the shallots to cool down
4
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
5
Pour the sauce over the tofu, and top with crunchy shallots and chopped spring onions. Enjoy with steamed rice and other sumptuous Chinese dishes
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Chilled silken tofu with crispy shallots
