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Cuisine: Chinese

Char Siu Tofu with Fragrant Rice & Spicy Cucumber Salad

By: Cheryl M

Ingredients

  • ***INGREDIENTS FOR CHAR SIU TOFU
  • 400 grams Firm Tofu
  • 2 tablespoons Corn Flour/ Starch
  • 2 tablespoons Vegetable oil
  • ***INGREDIENTS FOR THE Char Siu Sauce
  • 1/3 cup Lee Kym Kee Char Siu Sauce
  • 1 tablespoon Sesame Oil
  • 1 tablespoon Rice Wine Vinegar
  • 1 tablespoon water
  • 1 teaspoon Soy Sauce
  • ***INGREDIENTS FOR THE SPICY CUCUMBER SALAD
  • 3 small cucumber ( whole )
  • 1/4 cup fresh coriander leaves
  • 1 whole birds eye chilli - finely chopped
  • 1/4 cup Rice Wine Vinegar
  • 1 tablespoon Sweet Chilli Sauce
  • 1 teaspoon Sesame Oil
  • 1/4 cup finely chopped spring onions
  • 1 teaspoon Sesame Seeds
  • ***INGREDIENTS FOR THE FRAGRANT RICE
  • 1 cup Jasmine Rice
  • 1 1/4 Cup Water or Chicken Stock
  • 1 teaspoon fresh garlic - finely chopped
  • 1 teaspoon Ginger - finely chopped
  • ***GARNISH
  • Finely chopped spring onions
  • Sesame seeds
  • Fresh coriander leaves
  • Finely sliced red chilli

Method

  1. ***METHOD FOR THE CHAR SIU SAUCE :Whisk together all ingredients until combined.
  2. ***METHOD FOR THE CHAR SIU TOFU:Cut the TOFU into x2 blocks - place on paper towel & press for 1 hr to extract excess moisture. Once tofu has dried cut multiple slits into tofu block , careful not to cut all the way through. Lightly dust tofu with Corn Flour & pan fry until golden. Brush Char Siu Sauce onto the seared tofu before placing into the Air Fryer for 12 minutes at 180 degrees, every 3-4 minutes brush the tofu with extra Char Siu Sauce creating a nice caramelised lacquer glaze.
  3. ***METHOD FOR THE SPICY CUCUMBER SALAD:Smash while Cucumbers until they are turn into small pieces , place in large mixing bowl along with remaining ingredients - toss together well & place in refrigerator until ready to serve
  4. ***METHOD FOR THE FRAGRANT RICE:Wash the Jasmine Rice & drain off any excess water .In a heavy bottomed out saute the minced ginger & garlic, add the washed rice & Water ( or chicken stock) cover & cook over low heat for approx 20-25 minutes until rice has absorbed liquid & is cooked .
  5. ***ASSEMBLY OF DISHPlace a heaping spoonful of fragrant rice on serving plate along with Roasted Char Siu Tofu & a dish of Spicy Cucumber Salad.Garnish with additional sesame seeds, sliced spring onions, fresh coriander & sliced chilli

Product used in recipe

  • LEE KUM KEE - LKK CHAR SIU SAUCE 240G
  • LEE KUM KEE - LKK PREMIUM SOY SAUCE 150ML
  • OBENTO - OBENTO SAUCE - RICE WINE VINEGAR
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