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Steamed silken tofu with black vinegar and chilli oil

Neil Perry
Neil Perry

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Serve this tofu dish hot or cold.
Serve this tofu dish hot or cold.William Meppem

I love silken tofu: the texture is sublime warm or cold, and this dish works well served either way. Add a steamed fish, some rice and greens and you’ve got a great shared meal. As a bonus, this recipe’s sauce is very adaptable and equally delicious poured over a juicy grilled steak.

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Ingredients

  • 250g silken tofu

  • 2 tbsp vegetable oil

  • 1 tbsp minced garlic

  • 1 tbsp minced ginger

  • 1 spring onion, finely chopped

  • 4 pieces fresh cloud ear fungus*

  • 4 tbsp pickled mustard greens*

  • 3 tbsp shaoxing wine

  • 4 tbsp fresh chicken stock

  • 2 tbsp Chinkiang vinegar

  • 2 tbsp oyster sauce

  • 1 tbsp palm sugar

  • 1 small cucumber, peeled and sliced

  • 60ml (¼ cup) chilli oil

  • pinch of roasted and ground Sichuan peppercorns

Method

  1. 1. Cut the tofu into quarters, then transfer them carefully to a plate. Put the plate into a steamer over rapidly boiling water for 6 minutes, or until the tofu is heated through.

    2. While the tofu pieces are steaming, make the sauce. Heat the oil in a wok until just smoking, then add the garlic, ginger, shallot, fungus and mustard greens and stir-fry until fragrant. Pour in the shaoxing, stock, Chinkiang vinegar, oyster sauce and palm sugar. Boil until the sauce is smooth and shiny, about 3-5 minutes. At the last moment, add the cucumber slices.

    3. Pour the hot sauce over the tofu, drizzle over the chilli oil and finish with a sprinkle of Sichuan pepper. Serve immediately.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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Original URL: https://www.theage.com.au/goodfood/recipes/steamed-silken-tofu-with-black-vinegar-and-chilli-oil-20200707-h1p76m.html