Steamed tofu isn’t talked about enough and it’s one of the easiest and speediest meals out there. I used to make this dish at uni quite often when I was in a rush. It only takes 10 minutes to make, and if you have any leftover rice (which I often do) serve it up with that and some of Mama Yu’s Chilli Oil on top. Perfect, easy dinner.
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Serves
2
Silken Tofu
Garlic Clove
Spring Onion
Thai Red Chilli
Fresh Coriander
Sesame Oil
Light Soy Sauce
Chinese Black Vinegar
Oyster Sauce
Sugar
Peanut
Crispy Shallot
Chilli Oil
Vegetable Oil
Serves
2
Silken Tofu
Garlic Clove
Spring Onion
Thai Red Chilli
Fresh Coriander
Sesame Oil
Light Soy Sauce
Chinese Black Vinegar
Oyster Sauce
Sugar
Peanut
Crispy Shallot
Chilli Oil
Vegetable Oil
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Step 1.
Grab your tofu and carefully cut along the edge of the packaging. If there’s excess liquid, carefully drain over the sink. Place a plate over the open end of the tofu container, then carefully flip. Cut small holes in all four diagonal corners to let air in, then slowly release the tofu from the packaging.
Step 2.
To prepare your steaming set up, fill a wok with 3cm water and bring to the boil. Turn the heat to low-medium, place the tofu on a heatproof plate and slice into 1 ½ cm pieces, cover with a lid and steam for 6 mins.
Step 3.
Meanwhile, mince the garlic and finely slice the spring onions and chillies. Roughly chop the coriander. Add the minced garlic and spring onion whites to a heatproof bowl.
Step 4.
Pour a glug of vegetable oil into a pot set over medium-high heat. When the oil starts to lightly smoke, add it to the heatproof bowl with the garlic and spring onion. Add the spring onion greens, chillies, coriander, remaining seasonings and sauces, and mix well.
Step 5.
Serve the tofu with some crushed peanuts, crispy shallots and chilli oil (and leftover rice if you have any). Enjoy!
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