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Recipe Steamed Silken Tofu with Chilli Oil & Herbs

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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.

You will need

Serves 2

  • 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

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Directions

15 mins to prep

10 mins to cook

  1. Step 1

    Place a bamboo steamer over a pot of boiling water, place silken tofu on baking paper and steam for 7–10 minutes.

  2. Step 2

    While that is happening, bash and blend the lemongrass, ginger, garlic, spring onion whites (save the greens for serving) and coriander to a paste.

  3. Step 3

    Take the tofu out of the steam and drain/ pat dry before plating. Spoon the blended ingredients over the tofu.

  4. Step 4

    Put 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.

  5. Step 5

    Once the frying has stopped, top with peanuts, spring onion greens, coriander, crunchy chilli oil and soy sauce.

Recipe: Simon Toohey

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