Chinese food

How to prepare steamed bean curd in a simple sauce


It’s actual: tofu doesn’t have a lot of flavors. However, when presented with a couple of fragile smells, its surface adds to a flawlessly made, practically ethereal dish. On the off chance that you wish, you can add chilies or peanuts to this dish.

1 pound medium tofu
2 tablespoons light soy sauce
1 tablespoon of sesame oil
2 teaspoons of dark vinegar
2 cloves of garlic, finely hacked
1 teaspoon new ginger, stripped and finely hacked
½ teaspoon of sugar
2 green onions, cut into slim strips
1 tablespoon coarsely hacked new coriander leaves

  1. Eliminate the tofu from its bundling, taking consideration to keep it unblemished. Spot it on an enormous plate and deliberately slice it into cuts 1 to 1½ inches thick. Let represent 5 minutes. Leaving the tofu to stand will permit a greater amount of its whey to deplete away.
  2. Wash a bamboo liner crate and its cover under virus water and spot it in the wok. Pour in around 5 cm of cold water, or until the water is around 5 cm over the base edge of the liner (¼ to ½), however not all that high that the water contacts the lower part of the crate.
  3. Channel the additional whey from the tofu plate and spot the plate in the bamboo liner. Cover and spot the wok over medium-high warmth. Heat the water to the point of boiling and steam the tofu for 6-8 minutes.
  4. While the tofu is steaming, in a little pan, join the light soybeans, sesame oil, vinegar, garlic, ginger, and sugar over low warmth until the sugar is disintegrated.
  5. Pour the hot sauce over the tofu and finish with the green onions and coriander.

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