Chilled Silken Tofu
This home-style tofu dish is simple, quick, and delicious. Silken tofu is sliced and parboiled, then steeped to remove any raw bean taste. It is then drizzled with a fragrant sauce made by pouring hot oil over aromatics like scallions, garlic, and chili. With a smooth, delicate texture and a light, savory flavor, this refreshing, appetizing side dish requires no stir-frying, making it a perfect quick meal.
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🍳 Cooking Flow
Cut silken tofu into 1cm slices and set aside. → Place chopped scallions, minced garlic, and chili rings in a bowl. Pour hot oil over them to release the aroma, then add soy sauce, oyster sauce, salt, sugar, and chicken bouillon powder to make the sauce. → Boil water with salt, add tofu and cook for 2 minutes, then turn off the heat and cover to steep for 3-4 minutes to remove the raw bean taste. → Remove the tofu, drain well, arrange on a plate, and drizzle with the prepared sauce.
Cooking Steps
Brief Cooking Order
Cut silken tofu into 1cm slices and set aside. → Place chopped scallions, minced garlic, and chili rings in a bowl. Pour hot oil over them to release the aroma, then add soy sauce, oyster sauce, salt, sugar, and chicken bouillon powder to make the sauce. → Boil water with salt, add tofu and cook for 2 minutes, then turn off the heat and cover to steep for 3-4 minutes to remove the raw bean taste. → Remove the tofu, drain well, arrange on a plate, and drizzle with the prepared sauce.
Introduction
This home-style tofu dish is simple, quick, and delicious. Silken tofu is sliced and parboiled, then steeped to remove any raw bean taste. It is then drizzled with a fragrant sauce made by pouring hot oil over aromatics like scallions, garlic, and chili. With a smooth, delicate texture and a light, savory flavor, this refreshing, appetizing side dish requires no stir-frying, making it a perfect quick meal.
Step 1
Slice the fresh silken tofu into pieces approximately 1cm thick and set aside.
Step 2
Trim the garlic and mince it, chop the scallions, and slice the Thai chilies into small rings. Place them all into a bowl.
Step 3
Heat a small amount of peanut oil in a pan until hot, then pour it over the bowl with the aromatics to release their fragrance. Stir in the light soy sauce, oyster sauce, a pinch of salt, chicken bouillon powder, and sugar. Mix well with a spoon for about 1 minute until the seasonings are dissolved and evenly combined; set aside.
Step 4
Crack 2 fresh eggs into a bowl, add a pinch of salt for seasoning, and whisk quickly with chopsticks for about 1 minute until well beaten.
Step 5
Bring a pot of water to a boil, add 1 tablespoon of salt, and gently add the tofu slices. Use a spatula to push them gently to separate. Once boiling again, turn to medium-low heat and cook for about 2 minutes.
Ingredients List
Important Notes
It is recommended to use silken tofu for a smoother and more delicate texture; maintain a thickness of about 1cm to prevent the tofu from breaking during cooking. 💡
Adding salt to the cooking water adds flavor and helps the tofu maintain its structure without breaking. ⚠️
Steeping the tofu for 3-4 minutes after turning off the heat is the key step to removing the raw bean smell. ⏱️
Be sure to drain the tofu thoroughly before plating to prevent water at the bottom of the dish from diluting the sauce. 🍳
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