Silken Tofu with XO Sauce


Preparation info

    • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

Another simple dish with heaps of flavour, this too relies on the silken texture of the tofu, so don’t use any other kind. You could also easily add seafood — perhaps steamed scallops or prawns — to make it a more substantial meal.


  • 300 g (10½ oz) silken tofu
  • 3 tablespoons XO sauce
  • 1 tablespoon light soy sauce
  • 2–3 spring onions (scallions), cut into julienne
  • a pinch of caster (superfine) sugar
  • 2 tablespoons peanut oil


    Put the tofu in a shallow heatproof bowl and place the bowl in a bamboo steamer over a pot or a wok of rapidly boiling water. Cover the steamer with the lid and steam the tofu for 5 minutes to heat through.

    Carefully remove the bowl from the steamer and pour off any excess liquid. Cut the tofu into six pieces, spoon the XO sauce over the tofu, then drizzle with soy sauce and sprinkle with the spring onions and sugar. Heat the peanut oil in a small pot until just smoking, then carefully pour the hot oil over the tofu to serve.