- serves 2 people
- preparation 5 minutes
- cooking 5 minutes
- difficulty Easy level
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
- 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.
- Drizzle the tofu with a little soy sauce, cover and put in the microwave on medium-high for 3-4 minutes.
- 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.
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