Chilled silken tofu with crispy shallots

Serves 4
15 minutes

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