- serves 2 people
- preparation 15 minutes
- difficulty Easy level
Ingredients
- 1 packet (300 g) silken tofu
- 1 tsp grated ginger
- 1 tbsp light soy sauce or tamari
- 2 tbsp loosely packed bonito flakes
- 1 tbsp finely sliced chives or very thin spring onions (scallions)
Standing time 30 minutes
Instructions
- Remove excess liquid from the silken tofu by placing it in a bamboo basket and allowing the liquid to drain for 30 minutes. Alternatively, wrap the tofu in kitchen paper and place a light weight on top and allow it to press for 15-20 minutes.
- Place the tofu on a serving plate and top with a mound of grated ginger, then dress with soy sauce or tamari. Scatter with chopped chives and bonito flakes and serve.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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