Steamed tofu with pickled chilli

• 1 x 300g firm silken tofu block

The ginger and garlic oil

• 50 ml vegetable oil
• 1-2 tbsp vegetable oil
• 1 spring onion
• 1 bulb garlic, finely chopped
• ½ thumb sized piece ginger
• 1 tsp Chiu Chow Chilli

Pickled chillies

• 3 green chillies
• 1 tsp salt
• 1 tsp sugar
• 3 tbsp rice vinegar
• 1 tsp Sichuan peppercorns
• 2 star anise

• Finely chop the garlic cloves, ginger and finely slice the spring onions. Place into a bowl add a teaspoon of chilli oil and set aside.

• Cut the tofu into half centimetre slices and place the it in a low level heat-proof bowl or plate

• For the pickled chillies, finely chop the green chillies, transfer them into a bowl, add the rest of the ingredients, mix well and set aside.

• Heat the oil in a small frying pan or wok until smoking-hot, then pour over the ginger and spring onion to sizzle. Mix together well. Steam the tofu on full steam on a steam oven or steamer for 8 minutes. Cover the steamed tofu with the ginger and spring onion oil, and the pickled chillies.
• Serve