Silken tofu's gel-like texture comes from adding nigari (seawater extract) at exactly 176°F during soybean curdling.
Steamed Silken Tofu with Chilli Oil & Herbs
From vegkit: https://www.vegkit.com/recipes/vegan-main-meals/freshly-picked-steamed-silken-tofu-with-hot-chilli-oil-herbs/
Prep
15
min
Cook
10
min
Serves
2
people
Level
intermediate
📝 Ingredients
Shopping List
- 300g silken tofu
- 4-5 inches of lemongrass stalk (remove the woody outer layer, just use the inner softer stalk)
- Thumb fresh ginger
- 2 spring onion stalks
- 1 clove garlic
- 20ml sesame oil
- 50ml peanut oil
- 2 tablespoons peanuts, roasted
- 2 tablespoons spring onion greens, chopped
- 2 tablespoons coriander stems
- 2 tablespoons soy sauce
- 1 tablespoon crunchy chilli oil
👨🍳 Instructions
- 1
Place a bamboo steamer over a pot of boiling water, place silken tofu on baking paper and steam for 7–10 minutes.
- 2
While that is happening, bash and blend the lemongrass, ginger, garlic, spring onion whites (save the greens for serving) and coriander to a paste.
- 3
Take the tofu out of the steam and drain/ pat dry before plating. Spoon the blended ingredients over the tofu.
- 4
Put the oils in a small pan and bring to smoking point then very gently, pour the smoking oil over the tofu & herbs — it will sizzle as you pour! This will really bring out the aromatic notes from the herbs.
- 5
Once the frying has stopped, top with peanuts, spring onion greens, coriander, crunchy chilli oil and soy sauce.
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