My wife and I have had some busy schedules in recent weeks. But the good news is that home-style tofu cooking has returned.
It’s as if our minds are calm.
Yes, her tofu cooking skills remain far superior to my Chinese cooking prowess. I’ve mainly helped in the eating department.
I’ve been pretty successful that I feel I need a promotion. You know, something like: Senior tofu eater.
Her latest brilliant, delicious creation is one that follows the Niang Tofu style – meaning that the flavors appear over a period.
It’s a steamed tofu dish with stuffed shrimp on top in a carved-out area of the tofu slab. The fresh seafood flavor is apparent. The tofu remains moist.
Chinese oyster sauce is drizzled over it at the end to add a nice, light hint of extra flavor.