Steamed Bean Curd Skin With Ginger Sauce

• sheet dried bean curd skin↗1
• grated ginger2 tablespoons
• grated garlic1 tablespoon
• finely chopped carrots2 tablespoons
• soy sauce↗1 teaspoon
• sesame oil↗1⁄2 teaspoon
• vegetable oil (mildly flavored)↗1 teaspoon
• sugar↗1 teaspoon
• pinch salt↗1 pinch
• pinch pepper↗1 pinch
• stalks kale, blanched (Hong Kong kai lan)↗10 -11
• Garnish
• chopped spring onion1 tablespoon
• chopped coriander leaves1 tablespoon
• chopped red chili pepper1 tablespoon

Step-by-step instructions

1. 1

   Wet the sheet of beancurd.

2. 2

   Fold it 5 or 6 times, then cut it into retangular pieces.

3. 3

   Place on a heatproof plate.

4. 4

   Combine ginger, garlic, carrot, soy sauce, oils, sugar, salt and pepper in a small bowl.

5. 5

   Spoon mixture over beancurd pieces.

6. 6

   Steam over rapidly boiling water 2 to 3 minutes or until cooked.

7. 7

   Line a serving plate with blanched Hong Kong kai lan.

8. 8

   Arrange the steamed beancurd on the green vegetable.

9. 9

   Garnish and serve.