Silken Tofu with Chilli and Spring OnionMatt Sinclair
- 250g soft tofu, drained
- 2 Tbsp light soy sauce
- 1/3 cup peanut oil
- 3 spring onions, finely sliced
- 2cm piece ginger, grated
- 1 green chilli, finely sliced
- 1 tsp sesame oil
- White pepper
- 2 tsp toasted sesame seeds
- 1 Tbsp crispy shallots
- Thinly slice the tofu using a sharp knife and fan out across a serving plate and drizzle the soy sauce over the top.
- Heat the peanut oil in a small saucepan over a medium-high heat until it shimmers.
- Meanwhile, combine the spring onions, ginger and green chilli in a heat-proof bowl and season with the sesame oil. Carefully and slowly pour the hot peanut oil over the ingredients and mix well to coat evenly. Season to taste with salt and white pepper and scatter over the top of the tofu.
- Garnish with the sesame seeds and crispy shallots.
Our friends at Wine Selectors suggest pairing this dish with a Pinot Gris.
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