Tomatoes are more than colour here. After a quick 12 minute steam they soften and release natural glutamates and gentle acidity, balancing the richness of the shrimp paste with a simple drizzle of soy sauce and sesame oil.
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Per serving. Estimated. A number, not a verdict.
2
9 steps
Slice each tomato in half, then half again to make 4 wedges. Repeat with the second tomato (total: 8 pieces).
Arrange them evenly in a heatproof dish to form the base.
Cut tofu in half lengthwise, then half again to form 4 rectangles. Slice each rectangle diagonally to get 8 triangles.
Place each tofu piece on top of a tomato wedge.
Using a small spoon, gently scoop a shallow well into the centre of each tofu piece. (Enjoy the scooped tofu with a pinch of salt like taufufah — no wastage.)
Pipe about 10-12g shrimp paste into each tofu cavity, slightly mounding the top.
Bring steamer to a boil. Steam over medium heat for 12 minutes, or until shrimp paste is fully cooked and firm. The tomatoes will soften and release juices.
Drizzle light soy sauce and sesame oil evenly over the dish.
Top with chopped scallions and toasted sesame seeds.
no two dinners are ever the same
Filed by Joey Khor · dietitianjoey.com