Tofu often gets a bad reputation for being bland. To those who believe that, you have to try a bite of my Asian Style Tofu, and I’ll see what you have to say then.
I love cooking with tofu because it’s such a healthy protein source. It’s low in saturated fat, cholesterol- free, full of nutrients like calcium, iron, and magnesium. It’s also the perfect canvas to absorb bright & exciting flavours. This recipe is so simple, and it’s a great introduction to tofu for people who aren’t as familiar with it just yet (while still being wonderful for those who are)! I love serving this with some rice and steamed greens, for a well-balanced and nourishing meal.
Are you a tofu fan? Comment below with your favourite tofu recipes, I want to try them all!
| Servings | 2 – 4 persons |
| Course | Main |
| Preparation Time | 10 minutes |
| Cook Time | 10 minutes |
Ingredients for the Asian Style Tofu(1 cup=200 ml, 1 tbsp=15 ml) |
|
| 6 large | Silken tofu (extra firm) |
| 3 tbsp | Blended sesame oil |
| 1 tbsp | Finely chopped ginger |
| 1 tbsp | Finely chopped garlic |
| 1 – 2 | Dry red chilies, whole |
| 3 tbsp | Veg mushroom oyster sauce |
| 1 tbsp | Chili oil |
| 1 tbsp | Light kikoman soya sauce |
| ½ cup | Veg stock |
| 1 tbsp | Sugar |
| 1 tbsp | Corn flour dissolved in 3 tbsp water |
| Salt optional | |
| ½ tsp | White pepper powder (optional) |
| 2 tbsp | Rice wine vinegar |
| 10 – 12 | Fried basil leaves as garnish |
| 1 tbsp | Toasted sesame seeds to garnish |
Instructions for the Asian Style Tofu |
|
| 1. | Remove the excess water from the tofu packet and wipe dry. Micro for 10 – 15 seconds and keep aside. |
| 2. | On a high flame in a wok, heat sesame oil. Sauté the chilies, ginger and garlic. Add in the oyster sauce, soy sauce, sugar and veg stock. Let it caramelize. Add in the chili oil and the corn flour shirry. Let it slightly thicken. Adjust the consistency by stirring continuously. Add in vinegar, salt and pepper (Note: the sauces are high on sodium, so salt can be avoided). |
| 3. | Pour the piping hot sauce over the steamed tofu. Garnish with fried basil, spring onion greens, sesame seeds and serve immediately. |
