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    Steamed Tofu with Lemon Chilli Dressing

    By Yu Hing Tham,
    Regional Executive Chef,
    Republic of Noodles,
    Lemon Tree Hotels,

    “Have a mouth as sharp as a dagger, but a heart as soft as tofu”

    –   Chinese Proverb.


    Tofu has been the food for Buddhist Monks for years. Buddhist monks believed that a vegetarian diet was healthier for the spirit so they advocated eating the protein-rich tofu as an alternative to meat.

    Tofu, also known as bean curd, is a soft, cheese-like food made by curdling fresh hot soymilk with a coagulant. Traditionally, the curdling agent used to make tofu is nigari, a compound found in natural ocean water, or calcium sulfate, a naturally occurring mineral. Then it is pressed into a solid block.

    Tofu was first used in China around 200 B.C. Today, tofu is eaten throughout South East Asia. Three main types of tofu are generally available in stores.

    Firm tofu, Soft tofu and silken tofu which differ from each other in texture and taste. Tofu is rich in high-quality protein. It is also a good source of Vitamin-B and Iron. Tofu is a good choice for those who do not eat meat.

    Tofu is a versatile ingredient and can be transformed into many delicious dishes.

    Here is an interesting Tofu recipe from Republic of Noodles


    Steamed Tofu with Lemon Chilly Dressing

    Steamed Tofu with Lemon Chilli Dressing

    (Serves 2)

    Ingredients                        Quantity

    Silken Tofu                         200 gms
    Coriander Leaves               for Garnish

    For the dressing:

    Bird’s Chilli, sliced           1 teaspoon
    Garlic, sliced                  1 teaspoon
    Lemon Juice                     30 ml
    Light Soya Sauce              30 ml
    Oil                             5 ml


    Cut the Tofu into thick slices and place it in a bamboo steamer basket or platter.

    Pour half of the Dressing over the Tofu and Steam for 10 minutes.

    Serve hot with the remaining dressing. Garnish with coriander leaves.


    PenangCurry of Tofu with Peanuts

    This curry is from the South of Thailand but originally “imported” from Penang region from Malaysia. Coriander seeds and Cumin seeds are commonly used in the South Thai Cooking


    For the Curry Paste:

    (100 gm yield)

    Dried red chilly                                  25-30 pcs
    Shallots, sliced                                  2 tablespoon
    Chopped garlic, chopped                           2 tablespoon
    Lemon grass, sliced                               2 tablespoon
    Galangal, grated                                  1 teaspoon
    (Use ginger if you can’t find galangal)
    Coriander seeds, toasted                          1 teaspoon
    Coriander root, chopped                           2 tablespoon
    Salt to taste

    Mix together to make a fine paste in a food processor.

    Firm Tofu                                         200 gm
    Coconut milk                                      250 ml
    Penang curry paste                                30 gm
    Light Soya Sauce                                  30 ml
    Palm sugar                                        1 teaspoon
    Kaffir lime leaves                                2 leaves
    Lemongrass, sliced                                5 gm
    Fresh Red Chilli, sliced                          2 gm
    Roasted Peanut                                    20 gm

    Heat half the coconut milk, add the curry paste, and stir it until the oil begins to separate out from the coconut milk.

    Add the remaining ingredients including tofu except the lime leaves and simmer until the sauce is absorbed and thickened. Add the remaining coconut milk, lime leaves and cook till the curry thickens.

    Serve hot with Steam Rice


    1. Respected chef,

      Myself Daya shankar ram.I am fan of your cooking technique and the way you describe any dish its very simple and impressive.Please update more salad so that we can able to know about salad section.