For something quick when you're in a hungry, this is dead easy to make, especially when you're in a rush, and tastes great with steamed fish. With tofu, I prefer the soft Japanese kind because I like the creamy consistency. I included chili oil for those who like it hot.
2 packs of firm tofu, preferably Japanese
5 cloves of garlic, minced
3 scallions, rinsed and sliced thinly
2 tablespoons sesame oil
2 teaspoons of sesame seeds
1 tablespoon chinese shao xing cooking wine
4 tablespoons dark soy sauce
1 tablespoon of ginger, grated
Chili oil (optional)
Bring a pot of water to boil. Blanch tofu for 1-2 minutes till soft and nimble, then drain. Slice into cubes and spread neatly on a tray. Sprinkle ginger strips and scallion over the tofu.
Saute garlic and sesame seeds in oil until golden brown, then add wine to deglaze the pan, scraping the bottom off for 1 minute. Finally add soy sauce, bring to a boil and then pour over tofu. Drizzle with chili oil if you prefer a slight kick.
Serve immediately. Serves 4 persons as a side or appetizer.
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