Eastington@Paddington

from Be Inspired – A Month of Malaysian: Inspired by Simon Goh (page 51) by Simon Goh and Roberta Muir

This is a great dish, and so simple and quick, although the sauce contains many ingredients.

Silken tofu, cooked in a sauce of vegetable oil, soy sauce, sweet chilli sauce, Shaoxing cooking wine, oyster sauce, hot chilli sauce, Chinkiang black rice vinegar and sesame oil.

Topped with green onions and fried shallots

Served with steamed Jasmin rice.