Lizzy Hoo's silken tofu dinner

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.

Credit: Adam Liaw

• serves

  2

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 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

Instructions

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.

 

Photography by Adam Liaw.

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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.