1 pack of firm tofu

3 tablespoons of Happy Eating House Black Bean Cooking Sauce

1 tablespoon Shaoxing rice wine

Chopped spring onions to garnish

1 teaspoon sesame oil

3 tablespoons vegetable oil

(Optional) A few teaspoons of Happy Eating House Chiu Chow Chilli Oil 

For this method I’ve used a bamboo steamer in a wok. Boil some water in a wok. Whilst waiting for the water to come to the boil, prepare the ingredients. Place the tofu in a heatproof dish. Add the Black Bean Cooking Sauce and Shaoxing rice wine (and chilli oil, if you wish). Place the dish in the bamboo steamer and allow to cook for 20-25 minutes. Just before the tofu is ready, heat the vegetable and sesame oil in a separate pan until it reaches smoking point Lift the steamer lid, sprinkle the spring onions over the tofu and drizzle the oil over everything. This process ensures that the spring onions lose their sharp, raw onion flavour but retain all of their freshness. Serve with steamed jasmine rice.