The Easiest and Most Expensive Tofu Dish

It was Bodhinight last Saturday and about 60 over of the UNIBUDS helpers went for the celebration dinner after the event. We ended up in this Chinese restaurant near China Town. We waited some time before everyone came, and when finally when everyone arrived, the dishes started to come as well. The dishes were alright, a dish or two was special in a way, but I was shocked when this tofu dish arrived to the tables from the hands of the waiters. Now, to those who like Chinese food and are reading this post, please, do not go to the restaurants and order this dish and get ripped off! It is simply ridiculous pricing! They charge at least AUSD 8 - AUSD 14 for this dish. If you really want to eat it, make it yourself! It is way much cheaper to make it yourself, and I reckon it will definitely taste a lot better, as outside food are always salty and less healthy comparatively... Anyway, here are the ingredients and the cooking method...

Ingredient: (serves 3-5)

550g fresh Soft Tofu

80g Pickled SzeChuan Mustard Green (those green in colour prepacked ones)

80g Black Chinese Shitake Mushroom (soaked for a few hours pre-use, thinly sliced)

3 tbsp Oyster Sauce

3 tbsp Sesame Oil

1 tbsp Sugar

Method:

1. Slice the tofu into desired sizes and shape, arrange on plate or bowl, steam for 10-12 minutes.

2. In a wok, heat sesame oil, add sugar and oyster sauce, add 2 tbsp of water if too dry, bring to boil over low heat. Pour over steamed tofu. Done. Serve hot or warm.

Note: Another method, just steam the tofu, mix the oyster sauce and sesame oil, omit the sugar, pour on top of the steamed tofu. Another method, mix the oyster sauce, sesame oil and sugar, pour over tofu and steam. All equally simple!

Apparently, it is not hard at all, and I think it taste a lot better than the one at the restaurant! Well, maybe at the downside of it, I do not have a few Chinese Buk Choys around the sides to garnish the dish... =.=