Even if you don’t like tofu, you’ll like this tofu. Serve with rice for a light, simple supper for two, or team it with the Asian omelette, or stir-fry duck noodles opposite, for a more substantial supper for four.
Fill the base of your steamer with water and bring to the boil.
Drain the tofu and place it on a heatproof plate that will fit inside the steamer. Steam the tofu for 20 minutes, then drain off excess water and carefully transfer to a serving plate.
Finely slice the red chilli. Trim and finely slice the spring onions.
Heat the soy sauce, sesame oil and oyster sauce together in a small pan until hot. Pour the mixture over the tofu, scatter with red chilli, spring onion and coriander leaves, and serve.
© 2002 Jill Dupleix. All rights reserved.