Steamed Silken Tofu topped with ginger, shallots and soy
Photo: Tim Elwin
Silky smooth with the punch of ginger & chilli whilst the saltiness of the soy, and the crunch of the deep fried shallots! A must try for any tofu lover or for the ready to be initiated... Its also super quick and super cheap!
Ingredients (Feeds 2 - side dish)
- 250gm tub Silken Tofu
- 1 large piece of green shallot, finely chopped
- 1 Thumb sized piece of fresh ginger, peeled and finely grated
- 1 Long red chilli (or 2 birdseye if you like it hot), deseeded and Julienned
- ½ Tablespoon vegetable oil
- 1 Tablespoon Low Sodium Soy Sauce
- 1 Good pinch of Sea Salt
- 1 Tablespoon deep fried Shallots
- A handful Fresh Coriander leaves
Method
Steam your Tofu for around 10 minutes.
Meanwhile, mix the shallots, ginger, vegetable oil, soy sauce and salt until well combined. Taste and adjust accordingly (i.e. a little extra ginger for more punch or a little extra soy for added saltiness).
Once the tofu is steamed, drain any liquid that has accumulated from the steaming process and gently slide your tofu onto a serving plate or preferably shallow bowl.
Spoon the ginger shallot mixture over the top, then sprinkle on the chilli and deep fried shallots with a final topping of the fresh coriander leaves.
Eat immediately!
© Tim Elwin 2016