Steamed Tofu with Sichuan Pepper Sauce

Steamed Tofu with Sichuan Pepper Sauce

(4 Small Servings)

Thank you for booking this session!

A quick recap of the recipe from a private event.

Ingredients

For the Steamed Tofu:

• 450g soft -medium firm Asian tofu

  
  

For the Base Chili Sauce:

• 10g roasted sesame oil

• 1 tsp Sichuan peppercorns

• ½ tsp Chinese chili flakes

• 1 tsp sweet paprika powder

• 1 tsp fermented black beans

• 1 tbsp ginger-garlic paste

• 1 tsp chopped coriander root

  
  

  (to add later)

  
  

• 30g vegan oyster sauce

• 15g Gochujang

• 10g dark soy sauce

  
  

(to add lastly)

• 5g cornstarch (for thickening later)

• 250ml water (=125ml x 2)

• 2g raw cane sugar

• 2g brewer’s yeast

  
  

  (topping)

• 2 tbsp dry soy schnitzel (optional)

• 2 tbsp green onion, chopped

• Black pepper to taste

• Coriander leave (optional)

  
  

Instructions

1. Steam the Tofu:

1. Place tofu in a deep enough dish and set it in a steamer basket.

2. Steam for about 10–12 minutes, or until heated through.

3. Remove any water released from the tofu while steaming.

   
   

2. Prepare the Sauce:

1. Heat a frying pan over medium heat and add the roasted sesame oil.

2. Add Sichuan peppercorns, Chinese chili flakes, sweet paprika, and fermented black beans. Stir-fry until fragrant.

3. Add ginger-garlic paste and chopped coriander root; sauté briefly.

4. Add vegan oyster sauce, Gochujang, dark soy sauce first. Then a mixture of raw cane sugar, brewer’s yeast, cornstarch and about the half cup of water Pour into the pan.

5. Bring the sauce to a simmer.

6. Slowly mix in the cornstarch and the rest of water to thicken the sauce to your desired consistency. Add dry soy schnitzel(very fine pieces)

   3. Serve:

7. Pour the sauce generously over the steamed tofu.

   

8. Garnish with extra chopped green onions ,black pepper or coriander if desired.

9. Serve hot with steamed rice for a hearty meal.