This simple dish is outrageously good. Steaming tofu makes it firm but porous enough to soak up all the delicious flavours of ginger, garlic and spring onion infused into the oil. I make this as a stand alone dish for me and Paul served with rice and some steamed veggies or it’s perfect for sharing as part of a Chinese feast. Leftovers will keep in the fridge and can be re-steamed in 3 minutes on the stove top.
Serves 2 Adults
240g firm tofu
2 large spring onions
5cm length piece of ginger
2 cloves of garlic
1/4 tsp salt
1/4 tsp chili flakes
60ml vegetable oil
- Slice the tofu into 1cm thick slabs then fan the pieces out onto a heatproof plate. Place the plate inside a frying pan with a lid and pour water into the pan until it is just under the height of the plate. Place a lid on the pan then cook on a medium heat for 10 minutes from cold. Once cooked, drain any liquid from the plate and serve the tofu on the heated plate.
- Peel the ginger and garlic. Finely chop the garlic and cut the ginger into long, thin strips. Cut the dark part of the spring onion away from the white. Cut the white part into discs then cut the green part into long, thin strips.
- Heat the oil on a medium heat then cook the ginger, garlic, white onion, salt and chili flakes for 1 minute until fragrant. Add the long dark green pieces of onion and stir into the oil until they soften. Spoon the oil mixture onto the cooked tofu and serve with rice.