Tofu is such a wonderful ingredient to use for its versatility. This is a cheat’s version of tau hu nuoc duong that is easy to make at home.
- 200 g silken tofu
- 100 g sesame seeds
Orange and ginger syrup
- 250 ml (1 cup) rice malt syrup
- 100 g ginger, thinly sliced
- 1 orange, zest removed in wide strips
- pinch of salt
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.
- For the syrup, place the rice malt syrup, ginger and 250 ml (1 cup) water in a saucepan. Bring to the boil, then remove from the heat. Add the orange zest and salt and set aside.
- Place the tofu on a plate and steam for 2-3 minutes or until just heated through (or microwave for 1 minute).
- Meanwhile, place the sesame seeds in a dry frying pan and shake over low heat for 2-3 minutes or until toasted.
- To serve, divide the tofu between 2 bowls. Strain a generous amount of syrup over the tofu and scatter with the toasted sesame seeds.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.