Chilli Soy Tofu


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.


  • 500 g pack fresh tofu
  • 1 small red chilli
  • 2 spring onions
  • 3 tbsp soy sauce
  • 2 tsp sesame oil
  • 1 tsp oyster sauce
  • 2 tbsp coriander leaves


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.