23 June 2009

Steamed Tofu & Chicken Mushroom Sauce

Today was one of those days where I go and open my fridge, stare at it for a couple of minutes, contemplating what I have to make for dinner.

I pulled out the following:
  • 1/2 pack of tofu (still edible)
  • partially defrosted chicken thigh pieces
  • button mushrooms (about a handful)
  • spring onions & coriander
  • 1/2 onion (nicely wrapped up in some Glad wrap ?!?)

I managed to pull away one full piece of chicken thigh. The rest was still a bit too much fused together with ice that I decided to throw it back into the fridge and let it continue with its defrosting process.

Combine this with some chopped garlic, some spring onions and coriander and we'll have enough to make this steamed tofu dish.

Firstly mince up the chicken, then marinate the chicken mince with:

  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon of oyster sauce
  • 1/2 teaspoon of corn flour (can substitute with potato starch)
  • 1 teaspoon of chinese cooking wine
  • Couple of dashes of sesame oil

Let sit for about 15-20 mins. While this is resting, bring a Wok full of water to boil, and place a steel rack in the water so that a plate can rest on top of it. The water should not be touching the plate. Place the tofu in the place and use some Glad wrap (cling film) to cover the plate, then place on top of rack for steaming. Cover with a lid.

This way, the condensation of water that catches on the lid wont fall back into the plate with the tofu. Otherwise, at the end of the steaming process, you'll have a very watery plate of tofu.

Steam for about 5 mins on medium-high heat. Once this has finished, remove the plate from the Wok, remove Glad wrap and set aside.

Chop onions and slice mushrooms. Heat about a tablespoon of oil in a pan and add garlic, then onions then mushrooms. Once everything starts to soften a bit, add in the chicken mince.

Once the chicken has cooked, add in about 1/4 cup of water and then the spring onions. The water with the corn flour previously used to marinate the chicken will turn into a sauce. Add a bit more corn flour if the sauce seems a bit too thin.

Pour this on top of the tofu. Sprinkle with some additional thinly sliced spring onions and coriander (if you have it) if desired. Serve immediately with some steam rice.

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