soy tofu salad with coriander
1 min readServes 4
Preparation time 10 minutes, plus standing 500g firm tofu, drained 6 spring onions, finely shredded 10 tablespoons roughly chopped coriander leaves 1 large mild red chilli, deseeded and finely sliced 4 tablespoons light soy sauce 2 teaspoons sesame oil Cut the tofu into bite-sized cubes and carefully arrange on a serving plate in a single layer. Sprinkle over the spring onions, coriander and chilli. Drizzle over the soy sauce and oil, then leave to stand at room temperature for 10 minutes before serving.
For steamed chilli-soy tofu, drain 500 firm tofu, cut it into cubes and place it on a heatproof plate that will fit inside a bamboo steamer. Cover and steam over a wok or large saucepan of boiling water(see Steamer) for 20 minutes, then drain off the excess water and carefully transfer to a serving plate. Heat 4 tablespoons light soy sauce, 1 tablespoon each sesame oil and groundnut oil and 2 tea-spoons oyster sauce in a small saucepan until hot. Pour over the tofu, scatter with 4 thinly sliced spring onions, 1 finely chopped red chilli and a small handful of finely chopped coriander leaves and serve.
