Silken tofu is best for blending into sauces, creams, smoothies, baking, mayo and dressings, or in miso soup.
You do not press or fry silken tofu. Regular tofu is also labeled with different consistencies from soft through to extra firm depending on how much water has been pressed out of it.
300 g – Packed silken tofu (chilled)
¼ cup – Julienned spring onion
½ – Large red chilli (finely sliced)
¼ – Medium-sized red capsicum
½ – Small onion (finely sliced)
1 tbsp – Julienned ginger
2 – Small garlic cloves (roughly chopped)
1 tbsp – Red wine
2 tbsp – Light soy sauce
2 tsp – Vinegar
1 tsp – Sugar
¼ tsp – Olive oil
1 – Large red chilli (sliced diagonally)
⅓ cup – Water
*To prepare the chilli sauce, heat oil in a pan, add onion, ginger, garlic and stir fry for around one minute over high heat. Add soya sauce, vinegar, sugar and olive oil and stir fry for less than 1 minute making sure you don’t burn the onion.
*Remove the seeds and membranes from capsicum and cut into fine slices and set aside. In the mixture (prepared above) toss in chilli and reserved capsicum and stir-fry for 30 seconds. Pour water and let it simmer.
*Cut the tofu into 6-8 pieces as desired and make sure you drain away the excess liquid.
*Lightly coat the tofu pieces with flour. Heat oil and then add the pieces but make sure the oil is hot to avoid stickiness. Deep-fry tofu for about four minutes or until lightly browned and crisp.
*Serve in a shallow bowl and spoon over chilli sauce. Garnish with coriander and you’re good to go!