Silken Tofu with Crispy Shallots Recipe

Serves 4
15 minutes


Chilled tofu

  • 300g of silken tofu, chilled

Crispy shallots

  • 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

To garnish

  • 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