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Wednesday, June 25, 2008

Silken Tofu with Oyster Sauce 蚝油水豆腐

Ever sang Pease Porridge Hot???
Some like it hot, some like it cold, some like it in the pot, nine days old...

Haha.. this is not going to a 9 day tofu..
It's just that some like the tofu steamed hot, some like it fridge cold.

My mom's side of family likes it cold... and to them, steaming somehow makes the tofu slightly tougher.. Well, as u can see, when u steam tofu..some of its water content is released..which explained their reason.

Silken Tofu with Oyster Sauce Recipe

1 pc Silken Tofu (or smooth tofu, around 300gm)
2 Shallots (thinly sliced)
1 Tbsp dried shrimp (chopped)
2 Tbsp oyster sauce
2 Tbsp oil
Green onions and red chili for garnish

1. Place silken tofu onto a dish
2. Heat wok and put in oil.
3. Saute shallots on low heat until golden and crispy. Dish out. Retain oil.
4. Put in dried shrimp and fry for a minute or until very fragrant. Then add in oyster sauce.
5. Stir for a while and pour sauce over prepared tofu.
6. Sprinkle on crispy shallots.
7. Garnish with some chopped green onions and red chili.


  1. Do I need to steam the tofu or not>

    From: Iris

  2. Up tp you. Steam it if u want to eat hot tofu.
    As said in the post, steaming makes it toughen a bit, as some of the waters frm the tofu will seep out from the steaming. Less water in tofu, less soft.

  3. Hi Wendy,

    How to get the tofu out of the pack without breaking it? I always have problem where the tofu breaks.


  4. Shirlynn,
    Very slowly carefully :)
    Actually I used sciccors and cut down the corners vertically the slowly peel off.
    But I don't think the shops use this method cos they have to work fast, LOL.


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