Steamed chilli soy tofu
Method
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Fill the base of your steamer with water and bring to the boil. Drain the tofu and place it on a heatproof plate that will fit inside the steamer. Steam the tofu for 15 minutes, then drain off the excess water and carefully transfer to a serving plate.
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Heat the soy sauce, sesame oil and oyster sauce together in a small pan until hot. Pour the mixture over the tofu, scatter with the red chilli, spring onion and coriander leaves and serve with steamed rice alongside.
Ingredients
- 250g/9oz silken tofu
- 1 small red chilli, sliced finely
- 2 spring onions, trimmed and sliced finely
- 1 tbsp reduced-sodium soy sauce
- 1 tsp sesame oil
- 1 tsp oyster sauce (or vegetarian oyster sauce, if preferred)
- 2 tbsp fresh coriander
- steamed rice, to serve
Shopping List
Steamed chilli soy tofu
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled