Recipe:

Steamed Silken Tofu with Chilli Oil & Herbs

If you thought tofu couldn’t be the star of the show, you haven’t tried it gently steamed and covered in lemongrass, ginger, sesame oil, and chilli — among other things! It is genuinely a game changer.

Preparation time Prep: 15 mins
cook 10 mins
serves
2
Skill level Easy Peasy

You will need:

  • 300g silken tofu
  • 4-5 inches of lemongrass stalk (remove the woody outer layer, just use the inner softer stalk)
  • Thumb fresh ginger
  • 2 spring onion stalks
  • 1 clove garlic
  • 20ml sesame oil
  • 50ml peanut oil
For topping
  • 2 tablespoons peanuts, roasted
  • 2 tablespoons spring onion greens, chopped
  • 2 tablespoons coriander stems
  • 2 tablespoons soy sauce
  • 1 tablespoon crunchy chilli oil
~
Recipe: Simon Toohey

Directions:

  • 1Place a bamboo steamer over a pot of boiling water, place silken tofu on baking paper and steam for 7–10 minutes.
  • 2While that is happening, bash and blend the lemongrass, ginger, garlic, spring onion whites (save the greens for serving) and coriander to a paste.
  • 3Take the tofu out of the steam and drain/ pat dry before plating. Spoon the blended ingredients over the tofu.
  • 4Put the oils in a small pan and bring to smoking point then very gently, pour the smoking oil over the tofu & herbs — it will sizzle as you pour! This will really bring out the aromatic notes from the herbs.
  • 5Once the frying has stopped, top with peanuts, spring onion greens, coriander, crunchy chilli oil and soy sauce.
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