Adam Liaw's soy-marinated tofu with chilli and black vinegar
This simple dressed tofu packs a big punch of flavour for very little effort.
Ingredients
300g block medium tofu
2 tbsp soy sauce
2 tbsp cornstarch
2 tbsp vegetable oil
2 tbsp black vinegar
1 tbsp chilli oil
2 cloves garlic, finely chopped
½ tsp toasted sesame seeds
½ cup roughly chopped coriander
Method
1. Slice the tofu into 1cm-thick squares. Place the soy sauce on a small tray and place the tofu into the soy sauce. Turn once and stand for 10 minutes. Remove the tofu from the soy sauce and dredge with the cornstarch.
2. Heat a medium frypan over medium heat and add the oil. Shake off any excess cornstarch and fry the tofu for about 2 minutes each side until lightly toasted. Transfer to a serving plate.
3. Mix the black vinegar, chilli oil and raw garlic together in a small bowl. Pour over the tofu and scatter with the sesame seeds and coriander.
Adam's tip To save time, clean while you're preparing. A rinse and once-over with a soapy sponge is good for most kitchenware if done straight away. Once food dries, it's much harder to remove.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
