Tofu with garlic, sesame and chilli oil

This dish is one of Adam's favourite family meals, it's just cold tofu with a savoury sauce. He drains the tofu slightly to concentrate the flavour but that's the hard part done.

• serves

  2

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

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Ingredients

• 300 g silken tofu
• 2 tsp vegetable oil
• 2 garlic cloves, roughly chopped
• 2 tsp soy sauce
• 2 spring onions, finely sliced
• toasted sesame seeds, for sprinkling

Sesame sauce (makes extra)

• 75 g (½ cup) sesame seeds
• 80 ml (⅓ cup) sake
• 80 ml (⅓ cup) soy sauce
• 2 tbsp rice vinegar
• 2 tbsp sesame oil
• 2 tbsp sugar

Quick chilli oil (makes extra)

• 1 tbsp Sichuan peppercorns (optional)
• 2 tsp Korean chilli powder or chilli flakes
• 1 tsp sesame seeds
• 125 ml (½ cup) vegetable oil

Instructions

1. Turn the tofu out of its container and sandwich between 2 sheets of paper towel. Stand for 10 minutes to absorb the excess moisture. Use the container to transfer the tofu to a serving plate so it doesn’t break up.

1. Meanwhile, for the sesame sauce, toast the sesame seeds in a dry saucepan over low - medium heat until fragrant. Transfer to a high - speed blender, add the remaining ingredients and blend to a smooth paste. Mix about 1 tablespoon of the sesame sauce with enough cold water to form a loose sauce. Transfer the remaining sauce to an airtight container; it will keep in the fridge for several weeks.
2. For the chilli oil, if using the Sichuan peppercorns, toast them in a dry frying pan until fragrant, then grind to a coarse powder using a mortar and pestle. Add the chilli powder and whole sesame seeds. Heat the oil in a small saucepan until smoking, then pour over the mixture. Cool to room temperature, then transfer to an airtight container to keep in the pantry. This will also keep for several weeks.
3. Heat a small frying pan over medium heat and add the oil. Fry the garlic for 1 -2 minutes or until lightly browned. Add the soy sauce and remove from the heat. Pour the soy sauce and garlic mixture over the tofu. Spoon the loose sesame sauce over and as much of the chilli oil as you like. Serve scattered with the spring onion and toasted sesame seeds.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Ready In 10

Watch The Full Episode Here

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Watch The Full Episode Here

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