Smacking good! Loves the texture of the super soft silken tofu with the savoury gravy! I actually prepared this dish twice today... for lunch & dinner! ^-^ Recipe adapted (with modifications) from Good Food Mag Feb 2012 Ingredient 1 block silken tofu 5 XO mushroom, (2 sliced finely) 3 cloves garlic, chopped 2 shallots, chopped 1 tbsp salted black beans (tausi), rinsed & roughly chopped 2 slices ginger, chopeed 3 red chilli, deseeded & sliced Sauce, mix well (portion enough for 2 blocks of tofu) 2 tbsp light soy sauce 1 tbsp chinese wine 1 tbsp abalone sauce/ oyster sauce 2 tsp sugar 1 tsp sesame oil 1 tbsp corn flour 125ml chicken stock 1/2 tsp pepper 2 tbsp oil Method Place 3 XO mushroom on top of tofu, scatter sliced mushroom around and steam on high heat for 5mins until heated through. Place on serving plate. Make the sauce : Heat 2 tbsp oil in pan, add garlic, shallot, ginger & black beans and fry till fragrant for 3mins. Add in sauce mixture and bring to boil. Cook till slightly thickens. Drizzle some sauce over the tofu & mushroom and serve immediately.
