Name: Steamed Silken Tofu with Black Vinegar
Ingredients: 2 tablespoons oyster sauce; 2 tablespoons Chinese black vinegar; 4 tablespoons fresh chicken stock; 1 tablespoon minced ginger; 1 tablespoon minced garlic; 2 tablespoons vegetable oil; 3 tablespoons shao xing; a pinch of roasted and ground Szechuan peppercorns; 1 small cucumber, peeled and sliced; 1 tablespoon palm sugar; 250 g silken tofu; 4 pieces fresh black cloud ear fungi; 4 tablespoons pickled mustard greens; 1 shallot, minced

Preparation info

Difficulty
Easy

Appears in

Simply Asian

By Neil Perry

Published 2000

About

The delicate curd of silken tofu, its texture reminiscent of a perfect cream caramel, makes a perfect contrast to the knock about punch delivered by the sauce. It’s funny how recipes evolve. In our noodle bars we had the need for so much cucumber skin that we started to look at how we might use the rest of it. Once the cucumber flesh found its way into this dish, the crunch seemed so natural and right that it’s now here to stay.

Pickled mustard greens are available in tins from Asia