Eastington@Paddington

Silken bean curd in spicy sauce  from Be Inspired – A Month of Malaysian: Inspired by Simon Goh (page 51)by Simon Goh and Roberta Muir

(Blue Plate, sauce looks thicker, but using black plates, the oil separation is more obvious)

Served with Bok Choy and rice

• hot chilli sauce 
• sweet chilli sauce
• Chinkiang black rice vinegar
• soy sauce
• sesame oil
• jasmine rice
• Shaoxing cooking wine
• oyster sauce
• Asian fried shallots
• silken tofu

Change to cooking method. I had the tofu in the sauce on Induction 1 (lowest setting) for 30m, and turn up heat for last minute. This version was even better!