On Asian Adaptations and Silken Tofu

I like silken tofu but I never know what to eat it with except soya sauce, spring onion + friends. Sometimes you need a little more kick than a peaceful meal of steamed silken tofu with soya sauce can provide.

Pre-sauce Post-sauce

Enter Szechuan inspired tofu.

Now, I hate Asian food adaptations as much as the next purist, especially because they are generally bland-ed down versions of the real stuff, but when you have just moved house and possess only half the necessary storecupboad staples, well, there isn’t really much else you can do.

Rest assured that at least this adaptation is far from bland.

A mess of peanuts

(Anyone else hate the words “silken tofu”?? Sounds so¬†unappetising. I didn’t even know it was called that until a year or so ago).

Lunchtime!

Szechuan Inspired Tofu

No real source here РI checked out a couple of page for various other things then threw some stuff together. 

1 block silken tofu
1/4 cup peanuts, unsalted

4 garlic, peeled
1.5cm ginger, peeled
2 red chilli (or one large long red chilli)
1 tablesp kicap manis
3 tablesp light soya sauce
1 teasp white vinegar
1 teasp brown sugar
1/3 cup water
A pinch of flour – flour or cornflour are both okay

  1. Steam tofu!
  2. Meanwhile, put the garlic, ginger, and chilli in a chopper. Blend to a rough paste.
  3. Pour all the sauces into the garlic / ginger / chilli mixture, and let them all sit until the tofu is almost finished cooking.
  4. Toast the peanuts… for no more than 5 minutes! I used a toaster oven and burnt mine.
  5. In a pot, fish out most of the garlic / ginger / chilli and fry in a little oil over medium heat.
  6. When the ginger and garlic turns a little golden and becomes fragrant, add the rest of the sauce and 1/3 cup of water.
  7. Set the heat to high. Let the mixture come to a boil and simmer down until the sauce is black and reduced a little. Then, add the pinch of flour and stir until the sauce thickens.
  8. Pour sauce and peanuts over steamed tofu and serve hot, with rice.
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