Steamed tofu with chilli, ginger & black bean dressing

Steamed tofu with chilli, ginger & black bean dressing

By
From
Huxtabook
Serves
12
Photographer
Chris Middleton

Tofu is an interesting ingredient. On its own it doesn’t taste like much, but it’s great for taking on other flavours. We use organic tofu from a local company called Earnest Bean. This recipe and the one that follows are two different ways to dress up simple steamed tofu.

Ingredients

Quantity Ingredient
1 x 375g block organic firm tofu
snipped coriander cress, to garnish

Chilli, ginger & black bean dressing

Quantity Ingredient
75ml peanut oil
2cm knob fresh ginger, peeled and julienned
2 french shallots, finely sliced
2 garlic cloves, julienned
1 long red chilli, halved, seeded and julienned
3 tablespoons salted black beans, soaked in water and drained
3 teaspoons light soy sauce

Method

  1. For the chilli, ginger & black bean dressing

    Heat the peanut oil in a saucepan over medium heat and add the ginger, shallot, garlic and chilli. Cook over low heat for 15 minutes, stirring occasionally, until the ingredients all start to soften and come together.
  2. Stir in the black beans and soy sauce and cook for another 5 minutes. Remove from the heat and allow to cool.
  3. To serve

    Cut the tofu into 12 pieces of the same size. Working in batches if necessary, place the tofu in a bamboo steamer lined with baking paper. Set the steamer over a saucepan or wok of rapidly boiling water. Cover with the steamer lid and steam for 4–5 minutes, or until the tofu is heated through.
  4. As soon as the tofu comes out of the steamer, place about 2 teaspoons of the dressing on top of each portion.
  5. Garnish with coriander cress and serve immediately.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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