Tofu is basically a tasty sponge for delicious flavours, with the added bonus of being high in protein.

Serves
2

Preparation

5min

Cooking

15min

Skill level

Easy
By
Average: 5 (1 vote)
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Ingredients

  • 300 g (3½ oz) semi-firm tofu, drained
  • spicy soy and spring onion sauce (recipe here)

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.

Instructions

  1. Pat the tofu dry with paper towel and cut into 5-cm (2-in) squares that are 2-cm (¾-in) thick. Place the tofu in an even layer in a wide-based frying pan or clay pot.
  2. Pour the sauce over the tofu and toss gently until well coated. Place the pan over medium–high heat, cover with a lid and braise the tofu for about 12–15 minutes or until heated through. Baste the tofu occasionally with the sauce.
  3. Serve straight from the pan or transfer to a serving plate. Pair with steamed rice.

 

Recipe and images from Little Korea Iconic Dishes and Cult Recipes by Billy Law, Smith Street Books, RRP $49.99