Adam's quick and easy block of silken tofu is dressed with spring onion, garlic and two types of soy sauce. Great served as part of a meal, everyone help themselves.
- 300 g block silken tofu
- 2 tbsp canola oil
- 4 spring onions, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 tsp soy sauce
- 1 tsp dark soy sauce
- pinch of sugar
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.
Serves 4 as part of a shared meal.
- Peel the top off the tofu packet and keeping the block of tofu in the packet, invert onto a plate lined with a piece of paper towel, taking care not to break the block. If the tofu is set into the packet, it can help to run a sharp knife around the side. Place a not too heavy plate on top to help press out a little more moisture and stand for 5 minutes. Flip the tofu back into the packet and turn out onto a serving plate.
- Meanwhile, heat the oil in a small frying pan over low-medium heat. Add the spring onion and cook slowly for around 4-5 minutes, stirring occasionally until the onion is starting to brown. Add the garlic and cook until just golden. Remove from the heat and stir through the soy sauces and sugar.
- Pour the mixture over the top of the tofu and serve.
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