Steamed tofu with pickled chilli

1 block silken tofu

The Quick Pickled Chillies

4 green chillies, halved lengthways and finely sliced

1 teaspoon salt

1 teaspoon sugar

150ml rice vinegar

1 star anise

1 teaspoon Sichuan peppercorns

The Dressing

20g ginger, finely chopped

3 garlic cloves, finely chopped

3 spring onions, finely chopped

2 tablespoons vegetable oil

1 teaspoon chilli oil

2 tablespoons pickling liquid

1 tablespoon light soy sauce

PREPARATION

1. Combine the sliced green chillies with the salt, sugar, rice vinegar, star anise and Sichuan peppercorns. Stir until the salt and sugar dissolve, then leave to pickle for at least 2–3 hours, or longer for a stronger flavour. 

2. Finely chop the ginger, garlic and spring onions, then mix them together with the chilli oil in a heatproof bowl.

3. Carefully remove the silken tofu from its packaging and slice it into even pieces while keeping the block intact.

4. Transfer the tofu to a heatproof serving dish.

COOKING

5. Steam over boiling water for 8 minutes until heated through.

6. Carefully pour away any excess liquid released from the tofu, keeping the tofu warm.

7. Heat the vegetable oil until smoking hot.

8. Pour the hot oil over the ginger, garlic and spring onion mixture to release the aromatics.

9. Remove the star anise and Sichuan peppercorns from the pickled chillies. Stir the sliced pickled chillies and 2 tablespoons of the pickling liquid into the dressing.

10. Add the light soy sauce and mix well.

11. Spoon the dressing generously over the steamed tofu.

12. Serve immediately with steamed jasmine rice.

School of Wok Tips

 Pickle the chillies for longer if possible—the flavour improves after several hours or overnight.

 Silken tofu is very delicate, so support it fully when transferring it to the serving dish.

 Pour smoking-hot oil over the aromatics rather than frying them directly to preserve their fresh flavour.

 The liquid released by the tofu is natural; pour most of it away before dressing the dish for a more concentrated flavour.

FAQs

Can I use firm tofu instead of silken tofu?

Yes, although silken tofu provides the signature smooth, delicate texture that works best with this dressing.

How long will the pickled chillies keep?

Stored in a sterilised jar in the refrigerator, they'll continue developing flavour and will keep for several weeks.

Is this dish very spicy?

It has a noticeable heat, but pickling softens the sharpness of the chillies and brings out their natural sweetness.