Darren Robertson's silken tofu with sweet and sour broth | Episode 3 | Make it delicious. |

silken tofu

🥗Healthier: firm tofu

💰Cheaper: tofu

Firm tofu has a similar texture and is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides sweetness with a unique flavor.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth can be lower in sodium.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is gluten-free and can be less salty.

Pour micelle chicken stock into a pot on the stove for the broth base.

Slice young ginger and add it to the pot.

Slice a couple of cloves of garlic and add to the pot.

Bruise lemongrass and add to the pot.

Season the broth with salt, fish sauce, and soy sauce.

Add a couple of teaspoons of tomato sauce for color and texture.

Add a couple of pinches of dried lemon myrtle to the broth.

Chop green shallots; add the tops to the broth for heat and reserve the white parts for garnish.

Add long red chili to the broth, leaving seeds in for heat if desired.

Simmer the broth uncovered for 20 minutes to reduce and intensify flavors, then strain if desired.

Drain excess juice from silken tofu and cut into 4-5 slices.

Place tofu slices in a large bowl to come to room temperature.

Taste the broth and adjust with soy sauce and dark sesame oil, and squeeze fresh lime for acidity.

Pour the hot broth over the silken tofu in the bowl.

Garnish with crunchy green shallots, roasted white sesame seeds, and a drizzle of dark sesame oil.

Add a whole chili for extra heat and serve with condiments like crunchy chili oil and fresh lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens