Recipe • Steamed Tofu and Prawns with Special Sauce



I was given the opportunity in this collaboration between Dancing Chef™ (Singapore) and Singapore Home Cooks (Facebook).
Using Dancing Chef™ Laksa paste and Hainanese Chicken Rice paste to create dishes other than the usual bowl of laksa and chicken rice.

I'm sharing my first featured dish today as well as the recipe, using Dancing Chef™ Hainanese Chicken Rice paste. This is the base ingredient for the special sauce.
Dancing Chef™ pastes contain no MSG, preservatives or artificial colouring, making them a natural product. And this dish is also suitable for young children, making it a dish for the whole family to enjoy!


Steamed Tofu and Prawns, topped with Hainanese Chicken Rice sauce.

 （╹◡╹）♡ If you tried any recipes on my humble blog and would like to share on your blog or any other social media platforms, please copy and include the URL so it'll link back to me.

Kindly do not claim recipe as your own. Thank you!

Ingredients:
1 block of Tofu
4 medium size Prawns
2 TBS Fish Paste
Handful of Bunashimeiji (Mushrooms)
1tsp Wolfberries (wash and soak briefly in water)
Coriander & Spring Onion, to garnish

Seasoning (A):
1/4 tsp Sugar
Pinch of Salt
1/2 tsp Cornflour
*the above seasoning should be adjusted according to the saltiness of fish paste*

Sauce:
1 clove Garlic, minced
1 TBS Dancing Chef™ Hainanese Chicken Rice paste
1 tsp Oyster sauce
1 tsp light soy sauce
2 tsp Hua Diao wine
1/2 tsp Sugar
120ml Water
Some cornstarch

Method:
•Clean and devine prawns, coarsely dice them and add seasoning (A). Mix well.

•Add fish paste to the prepared diced prawns and mix well. Leave covered in the fridge.


•Remove tofu from package box, slice tofu into 2 pieces and place on a deep dish suitable for steaming.
•Place prawn fish paste on tofu & bring steamer to a fierce boil.
•Steam tofu at medium high heat for 7 minutes.
•Drain away liquid accumulated in the plate after steaming.
•To cook the sauce, heat a frying pan and add 1 tablespoon of Dancing Chef™ Hainanese Chicken Rice paste (including the oil from the paste). Sautéed minced garlic with the paste, add oyster sauce and about 50ml water. Let it bubbles and add in the mushrooms.
•Add in sugar, light soy sauce, hua diao wine, wolfberries and more water (about 70ml), let the sauce simmer and thicken slightly.
•Stir in some cornstarch to thicken the sauce.
•Pour the sauce over the tofu, garnish and serve.


Promotion
From 1 July to 31 August 2017, get more bang for your buck when you purchase Dancing Chef™ products. Purchase three packets of Dancing Chef™ pastes at just S$7.45 (UP: S$2.85/packet). Exclusively available at NTUC Fair Price supermarkets.

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