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
