Silken tofu topped with a chilli-spiked soy sauce, crispy spring onions, and spring onion oil. Hoping to convert some tofu haters with this one!
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Serves
4
Spring Onion
Garlic
Ginger
Red Chilli
Soy Sauce
Dark Soy Sauce
Sugar
Silken Tofu
Vegetable Oil
Serves
4
Spring Onion
Garlic
Ginger
Red Chilli
Soy Sauce
Dark Soy Sauce
Sugar
Silken Tofu
Vegetable Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Thinly slice the spring onions on a deep diagonal.
Step 2.
Pour 750ml vegetable oil in a wide sauté pan that is at least 6 inches tall. Heat to 180°C.
Step 3.
Fry the spring onions until evenly browned.
Step 4.
Strain the oil into a bowl, leaving the spring onions to cool in the sieve. They will crisp up as they cool.
Step 5.
Place 60ml of the spring onion oil in a small saucepan. Cool the remaining oil then store it in a jar for future use. It will keep in the fridge for a month.
Step 6.
Roughly chop the garlic and ginger. Deseed and roughly chop the red chilli.
Step 7.
Transfer to a mortar and pound with a pestle until a rough paste forms. Once the paste is suitably pounded, transfer it to a heatproof bowl.
Step 8.
Add the light soy sauce, dark soy sauce and sugar and mix until the sugar is dissolved.
Step 9.
Heat the small saucepan of oil to 180°C. Carefully pour it into the sauce and stir to combine.
Step 10.
Place the silken tofu blocks on a plate. Crosshatch them with a sharp knife - this will help the sauce seep in.
Step 11.
Top with the sauce then serve and enjoy. I like it best with steamed rice.
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