Tofu char siu

Tofu char siu

Tags

Chinese

Sides

Smashed cucumber salad

Cook

Ingredients

  • 600g tofu
  • 1 cup cornstarch
  • 2 cups rice
  • 4 slices ginger
  • 5 cloves garlic, sliced
  • 3 tbsp butter
  • 1 tsp salt
  • Pandan leaves, knotted
  • 2 tbsp soy sauce
  • 1 tbsp vegan oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp maple syrup
  • 1 tbsp sesame oil
  • 1 tsp dark soy sauce
  • White pepper
  • 1 cup water
  • 1 tbsp light soy sauce
  • 3 tsp sesame oil
  • 1 tsp sugar

Steps

  1. Clean the rice. Heat a pan and add oil. Sauté ginger until aromatic and do the same for garlic.
  2. Add the rice, salt, and butter then stir-fry all the mixture over medium low heat until fragrant.
  3. Cook the rice in the rice cooker. Transfer rice to the inner rice pot. Add the pandan leaves and water and cook.
  4. Combine ingredients from soy sauce to dark soy sauce in a small bowl. Set aside.
  5. Drain and press the tofu. Once done pat dry with a paper towel and cut into four slabs lengthwise. Coat with cornstarch.
  6. Heat a non-stick pan and add in a tablespoon of oil. Using low-medium heat, pan-fry the tofu until golden brown on all sides.
  7. add in the sauce. Coat each side with the sauce until the tofu has a nice glossy sheen.
  8. Remove the tofu from the pan and let them cool down completely before slicing it into slices.
  9. In a small bowl mix the light soy sauce, sesame oil and sugar to make the sweet sauce.
  10. Place the flavored ginger rice and Char Siu on a plate. Add a spoonful of sweet sauce mix on top of the Char Siu.