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.






Skill level

Average: 3.6 (79 votes)


  • 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

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.


Serves 4 as part of a shared meal.

  1. 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.
  2. 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.
  3. Pour the mixture over the top of the tofu and serve.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.