Directions
- 1Grab your tofu and carefully cut along the edge of the packaging.
- 2If there’s excess liquid, carefully drain over the sink.
- 3Place a plate over the open end of the tofu container, then carefully flip.
- 4Cut small holes in all four diagonal corners to let air in, then slowly release the tofu from the packaging.
- 5To prepare your steaming set up, fill a wok with 3cm water and bring to the boil.
- 6Turn the heat to low-medium.
- 7Place the tofu on a heatproof plate and slice into 1 ½ cm pieces.
- 8Cover with a lid and steam for 6 mins.
- 9Meanwhile, mince the garlic and finely slice the spring onions and chillies.
- 10Roughly chop the coriander.
- 11Add the minced garlic and spring onion whites to a heatproof bowl.
- 12Pour a glug of vegetable oil into a pot set over medium-high heat.
- 13When the oil starts to lightly smoke, add it to the heatproof bowl with the garlic and spring onion.
- 14Add the spring onion greens, chillies, coriander, remaining seasonings and sauces, and mix well.
- 15Serve the tofu with some crushed peanuts, crispy shallots and chilli oil (and leftover rice if you have any).
- 16Enjoy!
Ingredients
- 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
Equipment
wokheatproof platepot
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