Silken tofu with a savoury dressing
Soft tofu needs very little work: a warm garlic and spring-onion dressing supplies the flavour.
- Prep
- 7 min
- Cook
- 5 min
- Total
- 12 min
- Makes
- Serves 2
Your new skill: Start with preparation, then work through one step at a time.
Soft tofu needs very little work: a warm garlic and spring-onion dressing supplies the flavour. Handle the block gently and let the spoon do the rest.
Your ingredients
Get ready: Small saucepan, kitchen paper, spoon and a lipped serving plate.
- 500 g silken tofu, or soft block tofu
- 1½ tbsp neutral cooking oil
- 3 spring onions, finely chopped
- 3 garlic cloves, minced
- ½ tsp chilli flakes, or ground dried chilli, optional
- 2 tbsp light soy sauce
- 1 tsp black rice vinegar
- 1 pinch sugar
- Toasted sesame seeds
Let’s make it
-
Drain gently
Open the tofu and drain off its liquid. Use kitchen paper to absorb excess moisture without pressing the delicate block. Follow any cooking directions on the packet.
-
Warm the aromatics
Put oil, garlic and most of the spring onion in a small saucepan. Cook gently until the garlic is lightly golden, then remove from the heat.
-
Finish the dressing
Stir in optional chilli, soy sauce, vinegar and sugar. The pan is still hot, so add liquids carefully and keep your face back.
-
Plate it up
Turn the tofu onto a lipped plate, spoon over the dressing and scatter with the remaining spring onion and optional sesame seeds. A cracked block still tastes just as good.
What to try next
For another kitchen idea, explore Garlic pak choi and Egg fried rice.
Keeping it: Best assembled just before eating. Keep any spare portion covered in the fridge and use within 24 hours; serve chilled.
