Steamed silken tofu with herbs and chilli

 

Ingredients 

• 2 x 300g silken tofu, drained, each cut in half horizontally through centre
• 2 tbs grapeseed oil
• 10cm piece (50g) fresh ginger, cut into matchsticks
• 1 long red chilli, cut into matchsticks
• 3 garlic cloves, thinly sliced
• 1 cup coriander sprigs
• 1 long green shallot, shredded
• 1 1/2 tbs light soy sauce

directions

• Carefully arrange tofu on a plate that will fit in a large wok. Place a wire rack in wok. Pour boiling water in the base (make sure it doesn’t come up to the top of the rack). Place plate with tofu on rack and cover wok. Cook over high heat for 4 minutes or until tofu softens and becomes glossy.
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  Meanwhile, heat oil in a medium frypan over high heat. Add ginger, chilli and garlic and cook, stirring occasionally, for 5 minutes or until golden and crisp.
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  Carefully transfer tofu to a serving plate. Top with with ginger, chilli and garlic mixture, and garnish with coriander and shallot. Drizzle with light soy sauce and serve immediately.