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Steamed tofu with shallot oil served on a white plate, garnished with spring onion and crispy shallots
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Steamed Tofu with Shallot Oil

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 2 servings

Ingredients

  • 1 packet (250–300 grams) silken tofu (1 包（250–300 克）嫩豆腐)

Shallot Oil (葱头油)

  • 1/2 cup neutral cooking oil (1/2 杯食用油)
  • 9 shallots (9 个葱头)

Sauce (酱汁)

  • 2 tablespoons shallot oil (2 汤匙葱头油)
  • 1 tablespoon light soy sauce (生抽)
  • 1/2 teaspoon dark sweet soy sauce (1/2 茶匙老抽)

Garnish (装饰)

  • 1 tablespoon crispy shallots (1 汤匙酥脆葱头)
  • 2 sprigs spring onion, finely diced (2 根葱，切丁)

Instructions

Step 1 — Prep the Tofu

  • Remove the plastic layer on the surface of the tofu packaging. Flip the tofu upside down onto a heatproof plate.
  • Snip off the four corners of the packaging, then gently press the top and sides to loosen the tofu from the packaging. Lift off the packaging and remove any excess water on the plate.

Step 2 — Steam the Tofu

  • Fill a steamer or wok with water and bring to a boil. Place the tofu on the steam rack. Steam on high heat for 5 minutes.

Step 3 — Make the Shallot Oil

  • Cut the shallots into thin, even slices — try to keep them the same thickness so they cook at the same rate. Prepare a heatproof bowl and a sieve on the side.
  • Pour the oil into a small pot and add the shallots. Start on medium heat. Stir regularly to stop the shallots from clumping — you do not need to stir constantly, just often enough for them to cook evenly.
  • Once the shallots have shrunk and the edges start to turn slightly golden brown, reduce to the lowest heat. As soon as they are lightly golden all over, immediately pour the oil through the sieve into the heatproof bowl to stop the cooking.
  • Tip: Do not wait for the shallots to turn fully golden in the pot. The residual heat will continue to cook them after you remove them. If the shallots turn dark or smell bitter, they are burnt and the oil will taste bitter. It is always better to undercook than overcook.

Step 4 — Make the Sauce

  • In a small bowl, combine 2 tablespoons of shallot oil, 1 tablespoon of light soy sauce and 1/2 teaspoon of dark sweet soy sauce. Mix well.

Step 5 — Finish and Serve

  • Once the tofu is done steaming, you may notice some water has pooled on the plate. You can tip it off or leave it — it does not significantly affect the flavour.
  • Pour the sauce over the tofu. Garnish with crispy shallots and finely diced spring onion. Serve immediately with steamed rice.

Video

Notes

  • Use silken tofu. Silken tofu (sometimes labelled soft tofu) has a smooth, custard-like texture that works perfectly here. Firm or extra-firm tofu has a much denser texture and is not suitable for this dish.
  • Don't burn the shallots. Remove them from the heat when they are only just turning golden. Burnt shallots will make the oil bitter and ruin the dish. When in doubt, take them off the heat earlier.
  • Make a bigger batch of shallot oil. Shallot oil keeps in an airtight jar for up to 2 weeks. You can store it at room temperature or in the fridge if you prefer. Use it in noodles, steamed dishes, fried rice, and congee — it adds fragrance to almost anything.
  • Adjust the sauce to taste. The quantities here are a starting point. If you prefer a saltier sauce, add more light soy sauce. If you like more sweetness, add a little more dark sweet soy sauce.