When I cook for one I often eat this meal. It’s comforting and tasty and relatively healthy. In a share house I lived in many years ago, I would call it 'the favourite'. We ate it 3-4 times a week.






Skill level

Average: 3.7 (61 votes)


  • 250 g packet silken tofu
  • 3-cm piece ginger, peeled and cut into julienne
  • 2 spring onions, thinly sliced
  • drizzle of light soy sauce
  • 60 ml (¼ cup) vegetable oil
  • drizzle of sesame oil
  • steamed Japanese rice, to 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.


  1. Drain the tofu, then invert into a microwave proof shallow bowl and pat dry. Scatter the ginger over the top and sprinkle with the spring onions.
  2. Drizzle the tofu with a little soy sauce, cover and put in the microwave on medium-high for 3-4 minutes.
  3. When the tofu has been cooking for 3 minutes, heat the vegetable oil and sesame oil in a small frying pan over high heat. Heat until very hot, then pour the hot oil over the tofu. Drizzle with a little more soy sauce and sesame oil to taste and serve with steamed rice.


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

Photography by Adam Liaw.