Silken Tofu with Onsen Egg in Chilli Sauce
Creamy silken tofu topped with a perfectly soft onsen egg and drizzled with a bold, aromatic chili oil sauce — this no-cook recipe is ready in 15 minutes and makes the perfect refreshing appetizer or side dish.
Ingredients
- 1 block of silken tofu about 300g
- A small handful of chopped spring onion and coriander use only spring onion if you're not a fan of coriander
- 1 egg
FOR THE SAUCE
- 1 tbsp finely chopped garlic
- 1 tsp sugar
- 2 tbsp soy sauce
- 1 tbsp oyster sauce use mushroom sauce (vegan oyster sauce) for a vegetarian option
- 2 tbsp water
- 1 tsp sesame seeds
- 1-2 tbsp chilli oil
Instructions
- Make the onsen egg: Use a 4:1 ratio of boiling hot water to room temperature water. Gently nestle your room temperature egg into the water, lid it, and let it rest for 13-15 minutes. Finish with a refreshing cold water bath.
- Make the sauce: In a small bowl, combine the garlic,sugar, oyster sauce, soy sauce, water, sesame seeds, and chilli oil. Stir well until everything is evenly mixed.
- Prepare the tofu base: Carefully remove the silken tofu from its packaging and place it on a serving plate. Drain any excess liquid. Top with chopped spring onion and coriander.
- Assemble: Crack the onsen egg gently over the tofu.Then, pour the sauce over everything. (If you’re unsure whether the onsen egg is cooked to your liking, crack the egg into a small bowl first before plating.)
- Serve & enjoy: This dish is best enjoyed cold or at room temperature as a refreshing, savoury starter or side.
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