Recipe: Sam Low’s Spicy Saucy Tofu

A garnish of spring onion adds a vibrancy to this chilli-soaked dish. Photo / Melanie Jenkins

Inspired by the dish Ma Po Tofu, this spicy and saucy version is one of my favourite ways to prepare tofu. The fermented chilli combined with the Chinese “trinity” of onion, garlic and ginger make it incredibly delicious to eat with bowls and bowls of plain white rice.

The recipe can be easily made vegan by removing the meat component and it’s still just as delicious. It is preferable to use soft tofu, but other kinds will work too.

The Lowdown

Pour boiling water over the tofu in a bowl to pre-cook. Fry the aromatics in oil until fragrant, and then the beef until cooked through. Strain the tofu and gently mix into the beef. Thicken with slurry and garnish. Approx. 30 minutes.

Recipe extracted from Modern Chinese: 70+ easy, everyday recipes from the winner of MasterChef NZ by Sam Low. Recipe photography © Melanie Jenkins (Flash Studios). Published by Allen & Unwin NZ, $50, out now.