Chefs' Recipes

Victor Liong’s cold silken tofu with peanuts, salted daikon, coriander and black vinegar

The Lee Ho Fook chef's go-to dish for summer.
Cold silken tofu with peanuts, salted daikon, coriander and black vinegar

Cold silken tofu with peanuts, salted daikon, coriander and black vinegar

Alicia Taylor
4 - 6
25M

“My mum used to make a version of this recipe on days it was too hot to cook,” says Victor Liong. “Top it with any flavour combinations; keep it light Cantonese style with ginger and spring onion, or go as heavy as you like with salted chillies.” Start this recipe two weeks ahead to make the Hunan-style salted chillies.

Ingredients

Hunan-style salted chillies
Black-vinegar dressing

Method

1.For Hunan-style salted chillies, coarsely chop all chillies, process in a food processor until chopped to the size of peas, then stand in a sieve to drain excess liquid (20 minutes). Mix chilli with salt and add to a sterilised jar. Press down top of chilli mixture, sprinkle over a layer of salt, seal, and store in a cool, dry spot to ferment (2 weeks). Once opened, salted chillies will keep refrigerated for several months.
2.For black-vinegar dressing, whisk ingredients in a bowl and season to taste.
3.Shingle tofu slices in a bowl. Pour over dressing and top with daikon, peanuts, spring onion, Sichuan pepper, coriander, shallots and salted chillies to taste.

Preserved salted daikon and Lao Gan Ma chilli crisp sauce are available from Asian supermarkets.

Notes

Related stories