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.