Recipe:
Steamed Silken Tofu with Chilli Oil & Herbs
Posted in Freshly Picked
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.
Prep:
15
mins
cook
10
mins
serves
2
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
- 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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