Spicy Silken Tofu
Try this spicy silken tofu, inspired by liangban tofu and hiyayakko tofu. Melt in the mouth tofu with a spicy, salty, Szechuan infused sauce. Perfect to pair with steamed jasmine rice.
Ingredients
- 2 tbsp neutral oil e.g. sunflower, vegetable, rapeseed. I used sesame oil (not the toasted kind)
- 4 cloves garlic minced
- 2 tbsp rice vinegar
- 1 tbsp Szechuan sauce or any chilli oil of choice. My Szechuan sauce recipe is on my website
- 2 tbsp mushroom sauce
- 2 tbsp light soy sauce
- 2 tsp chilli oil my chilli oil guide is on my website
- 2 tsp palm sugar or honey/agave/maple syrup
- 4 tbsp water
- 1 Firm silken tofu pack 349g pack
Garnishes:
- Spring onion greens finely sliced
- Black and white sesame seeds
- Chilli oil
Instructions
- First sauté the garlic in oil over a medium low heat until lightly golden and fragrant
- Add the rice vinegar, it will immediately bubble. Allow the acidity to cook out for around 1 minute
- Then add the mushroom sauce, Szechuan sauce, soy sauce, palm sugar and chilli oil. Mix to combine
- Add water and bring to a simmer. Cook for a further minute
- Gently cut thin slices of silken tofu, around 0.5cm in thickness. Layer the tofu slices in a bowl/plate
- Spoon over the hot sauce, covering as much of the tofu as possible
- Garnish with spring onions, toasted sesame seeds and more chilli oil if desired