Creamy silken tofu is covered in a vibrant ginger-chili sauce. Serve cold with hot rice for a punchy yet comforting meal. So moreish I had it week after week after that 1st try! You can easily make the sauce ahead and assemble for service.
Recipe
Serves: 1 | Time: 15 min
Ingredients
- 1 (300g | 10oz) pack of silken tofu
- Fresh coriander (topping)
Sauce
- 1 clove of garlic, minced
- 1 large knob of fresh ginger (~6in), minced
- 1/2 tsp sugar
- 1 tbsp rice vinegar
- 1 tbsp Chinese cooking wine
- 3 tbsp soy sauce
- 3 to 3.5 tbsp chili crisp oil (I use Lao Gan Ma)
- a drizzle of sesame oil
Method
Make the sauce
- Peel and mince (or zest) the garlic clove.
- Peel and mince (or zest) the ginger.
- Mix all of the sauce ingredients in a bowl: garlic, ginger, 1/2 tsp sugar, 1 tbsp rice vinegar, 1 tbsp Chinese cooking wine, 3 tbsp soy sauce, 3 to 3.5 tbsp chili crisp oil, and a drizzle of sesame oil.
- Let the sauce rest at room temperature whilst you drain the tofu. This will enable flavours to infuse. The longer the better! If you can make the sauce 30min to 1 before using.
Prepare the tofu
- Open your tofu and drain any excess water.
- Line a plate with a sheet of paper towel (or clean tea towel).
- Place the tofu, as-is, cold, on the plate and cover with another paper towel. Keep the tofu packaging for later!
- Rest for 10min to absorb excess moisture.
- Remove the top paper towel and use the container to transfer the tofu to a serving plate so it doesn’t break up.
Assemble
- Rinse the coriander.
- Pour the sauce over the tofu.
- Tear coriander over the tofu.
- Serve with rice and enjoy!
Substitutions
I highlight here possible substitutions to adapt the Tofu to your preferences, diet and ingredients available to you.
Substitutions:
| Recipe components | Possible substitutions* |
| Chinese cooking wine | • Sake • Skip |
| To serve | Replace the rice with noodles of your choosing |
| Garlic | Skip |
| Coriander/ cilantro | • Sliced spring onions • Skip |
Country
China
China
The Global Homecook 