My brother doesn’t have sugar in his house. Say it with me “????!??!”
That’s because I had nothing to say, my mind was too boggled. He doesn’t cook, that much we’ve established, but even people who don’t cook generally have a sachet of sugar floating around somewhere that they’ve pinched from a restaurant or something. Anyway, good for him, he is being healthy and sugar-free.
This meant that I Had A Problem, because I wanted to use sugar in my sauce.
Solution: find the food in the house with the highest sugar content, and crumble that into the sauce. This happened to be the the icing of some gem biscuits. I used the white ones. I felt that pink or yellow spots in my sauce might not go down too well at dinnertime.
Well, at least I can add ‘resourceful’ to my CV now.
Steamed Tofu with Spring Onion
1 block of tofu – smooth silken type
3 tablesp light soya sauce
2 tablesp sesame oil
3 stalks of spring onion, chopped – I just took the green part of about 8, I used the base for something else
1/2 teasp sugar – or the tops of 4 gem biscuits….your choice
A dash of pepper
A dash of 5 spice powder
- Make the sauce – mix together the following:
- Soya sauce
- Sesame oil
- Spring onion
- 5 spice powder
- Microwave on high for 20 seconds. Set aside in the fridge and let it sit there until you need to use it (probably not necessary, I was doing things ahead of time).
- Steam the tofu on a plate. Don’t microwave it, I did that, and the structure somehow disintegrated just a little bit.
- Pour sauce over hot tofu.