Ingredients
400 g firm tofu, cut into thick steaks
2 cups glutinous rice, soaked overnight
Fresh lime wedges
Cherry tomatoes, halved
Handful Thai basil leaves
Tofu Marinade
2 garlic cloves, roughly chopped
1 stalk lemongrass, white part only, finely sliced
1 small red chilli, deseeded for less heat
½ tsp sea salt
2 tbsp soy sauce or tamari
1 tbsp lime juice
2 tsp sesame oil
1 tsp palm sugar or brown sugar
Preparation
Using a mortar and pestle, crush garlic, lemongrass, chilli, and salt into a rough paste.
Scrape into a bowl and stir in soy sauce, lime juice, sesame oil, and sugar.
Arrange tofu in a shallow dish and spoon over the marinade, turning to coat evenly. Cover and chill for at least 2 hours (overnight gives best flavour).
The next day, drain the soaked rice.
Fill a large pot with a few inches of water, making sure the water level sits well below your steaming basket.
Line a bamboo basket (or regular steamer) with muslin or baking paper, add the rice, and set over the pot. Cover tightly with any lid that fits snugly.
Steam on medium-low for 15–20 minutes until the rice is glossy and tender, topping up the water as needed. Fluff gently with a fork before serving to keep the grains light.
Heat a grill pan or barbecue to medium-high.
Cook tofu for about 4–5 minutes on each side until deep golden and lightly charred.
To serve, pile the sticky rice into a serving bowl or bamboo container. Arrange tofu steaks on a platter with fresh basil, tomato wedges, and lime. Serve immediately.
