Steamed Tofu with Vietnamese Coriander (Đậu Hủ Hấp Rau Răm)

Ingredients

• 4 pieces fried tofu (or pan fry firm tofu with oil until golden)
• Sweet chili sauce (see notes for scratch recipe)
• 1 1/2 teaspoons salt and pepper blend (see notes below)
• 2 cups Vietnamese coriander (leaves only)
• 2 kumquats (halved, can sub with limes)

Steps

1. 1

   over medium heat for about 5 minutes or until piping hot and soft.

2. 2

   leaving a small seam at the edge so it stays connected (do not cut all the way through).

3. 3

   Smear (I like to use the back of a spoon) on a thin layer of chili sauce, followed by a sprinkle of salt and pepper, a squeeze of a kumquat half, and top with Vietnamese coriander. Fold the tofu back up and enjoy it warm.