Chilli & Peanut Crunchy Oil
Cook Time 15 minutes
Servings makes about 350ml
Ingredients
Silken tofu, steamed to serve
Rice, to serve
1 small bunch Chinese broccoli (gai lan), steamed to serve
Chilli Oil
1 cup grapeseed oil
1 x 3-4 cm ginger, minced
4 clove garlic, thinly sliced
1 heaped tsp chilli flakes
1 tbsp Gochugaru (Korean red chilli flakes)
1 tsp mushroom powder
1 tsp coconut sugar
1 tsp light soy
¼ cup of peanuts, toasted and chopped
Method
Place all the chilli oil ingredients into a saucepan over a medium heat. Stirring regularly, cook for 3 - 5 minutes. Be careful not to burn chilli.
Serve with tofu, rice and gai lan. The remaining chilli oil can be kept in a sterilised airtight container in the pantry for a couple of weeks.