Ginger Silken Tofu – Tàu Hủ Sả Tế Gừng
Perfect alongside rice or noodles, this recipe for silken tofu is topped with two fragrant homemade oils, soy sauce, ginger and coriander.
Introduction
A light yet flavourful dish that shows how simple ingredients can create bold, fragrant flavours. Tofu is often unfairly criticized for being bland, but I see it differently. Think of tofu, especially silken, as a blank canvas. Its delicate flavour and texture are the perfect vessel to soak up all the beautiful ingredients you introduce to the dish. It’s not designed to bring the flavour; it’s there to carry it.
In Vietnam, silken tofu is best known as a comforting warm dessert, served with a rich ginger caramel syrup. Here, I’m sharing a savoury version, but one where ginger still holds the spotlight. If it’s your first time trying silken tofu, I promise it won’t be your last.
Ingredients
| 350g (12oz) | silken tofu |
| 3 tbsp | chilli and lemongrass oil (see instructions at the bottom of recipe) |
| 2 tbsp | ginger and chive oil (see instructions at the bottom of recipe) |
| 2 tbsp | light soy sauce |
| 1 tbsp | golden caster (superfine) sugar |
| 20g (¾oz) | ginger, peeled and julienned |
| 5 sprigs of | coriander (cilantro), stems chopped, leaves picked |
Method
Carefully transfer the silken tofu to a serving plate.
In a small saucepan over a low heat, combine the chilli and lemongrass oil, ginger and chive oil, soy sauce and sugar. Stir for 1–2 minutes until the sugar has fully dissolved.
Pour the warm dressing over the tofu. Sprinkle with julienned ginger and finish with coriander.
Serving suggestion: This is delicious on its own and large enough to make a satisfying yet light lunch. Or to turn it into a wholesome family meal, pair it with steamed rice, vegetables and meat dishes of your choice.
For the Ginger and Chilli Oil – Takes 20 Minutes — Makes 500ML (17FL Oz/Generous 2 Cups):
400ml (14fl oz/13/4 cups) vegetable oil, 200g (7oz) ginger, peeled and finely diced, 100g (3½oz) chives, chopped, 1 tsp salt, 2 tbsp light soy sauce
Heat the oil in a pan over a medium-high heat until it reaches 150°C (302°F). To check if the oil is ready, dip a wooden chopstick into it. If bubbles form around the chopstick, it’s ready.
Remove from the heat, then stir in the ginger, chives, salt and soy sauce.
Leave the mixture to cool before transferring to an airtight container. Store in the fridge for up to 3 months.
Chilli and Lemongrass Oil – Takes 30 Minutes — Makes 1 Litre (34FL Oz/Generous 4 Cups):
2 tbsp vegetable oil, 100g (3½oz) lemongrass, finely chopped, 50g (1¾oz) shallots, finely chopped, 50g (1¾oz) garlic, finely chopped, 100g (3½oz) chilli flakes, 50g (1¾oz) chilli powder, 200g (7oz) cane sugar, 200ml (7fl oz) light soy sauce, 100ml (3½fl oz) fish sauce, 500ml (17fl oz/generous 2 cups) sesame oil
Heat the vegetable oil in a pan over a medium-high heat. Add the lemongrass and shallots and sauté for 3–4 minutes, until browned.
Stir in the garlic and cook for 1 minute. Add the chilli flakes, chilli powder, sugar, soy sauce and fish sauce, mixing well. Pour in the sesame oil and cook gently over a medium heat for 5 minutes, allowing the flavours to meld together perfectly.
Remove from heat and leave to cool. Once cooled completely, pour into an airtight container and store in the fridge for up to 3 months.
Reviews
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