Steamed tofu with pork floss (肉松), noodles, soy sauce and vinegar

The silkiness of the tofu enhanced by the tangy soy sauce and vinegar sauce, complimented by the sweetness of the pork floss. Add noodles to make a full meal out of it.

(Serves 2)

1. Sauce

• 1 tsp soy sauce
• 1 tsp dark soy sauce
• 1 tsp sesame oil
• 1 tsp Chinese vinegar or balsamic vinegar
• 1-2 tsp sugar (or to taste)
• 1 tsp corn starch, mix well with 2 tbsp. water
• 2 cloves of garlic, minced

Method

• In a small saucepan, add all ingredients, stir constantly while bringing it to a slow boil; remove from heat immediately and transfer to a bowl to cool

Cooking the noodles

Ingredients

• 60g dry noodles (I use soba noodles or ‘dandan’ noodles)
• salt to taste
• cooking oil

Method

• Bring a saucepan of water to boil, add noodles, some cooking oil and salt; bring to boil again; turn the heat down to medium and cook the noodles until just done (e.g. not too soft).
• Drain the noodles with a sieve over the sink; rinse noodles with tap water until cool; drain well
• Transfer the cooked noodles to a mixing bowl, toss with half of the sauce

Prepare the tofu

Ingredients

• 6 pieces of silken tofu or soft tofu
• 20g pork floss (or to taste)
• green shallot / scallion, thinly sliced, to garnish
• coriander, sliced, to garnish
• chili, sliced, to garnish
• sesame seeds, toasted, to garnish

Method

• Steam the tofu in a steamer for 10 minutes until cooked-through
• Place the tofu carefully on a serving plate, spoon over a some sauce; use a fork to curl some noodles into a ball, place on top of the tofu; place some pork floss on top on the noodles
• Garnish with chopped green shallot, coriander, thinly sliced chili and toasted sesame seeds