ross dobson food

• 300 g (101/2 oz) block silken firm tofu
• 1 teaspoon mushroom soy sauce
• 1 tablespoon light soy sauce
• 1 tablespoon shaoxing rice wine
• 1/2 teaspoon caster (superfine) sugar
• 1 small red chilli, thinly sliced on the diagonal
• 2 spring onions (scallions), thinly sliced on the diagonal
• 2 tablespoons chopped coriander (cilantro) leaves
• 2 tablespoons peanut oil
• 1 teaspoon sesame oil

Serves 4 as part of a main

Carefully tip the block of tofu out of its container and onto a plate lined with a couple of layers of paper towel. Place a couple more layers of paper towel on top and leave for 20-30 minutes to allow the excess liquid to be absorbed.

Bring a wok or saucepan of water to the boil. Cut the drained tofu into six to eight pieces. Put the tofu on a heatproof plate, then put the plate in a bamboo steamer. Combine the mushroom and soy sauces, rice wine and sugar in a bowl and pour over the tofu. Place a lid on the bamboo steamer and steam the tofu over boiling water for 10 minutes. Carefully remove the hot plate from the steamer.

Sprinkle the chilli, spring onions and coriander over the tofu. Heat the peanut and sesame oils in a small saucepan over high heat until the oil reaches smoking point, then pour the hot oil over the tofu. Serve immediately.

Copyright © Ross Dobson Food