Silky Tofu In Ginger and Spring Onion Sauce
One common and refreshing dish that we always eat at home is bean curd in light soya sauce and garlic oil topped with fried shallots but I have never had bean curd made this way. This recipe is largely adapted from Chef Sam Leong's recipe except I cut down on the amount of salt and baby anchovies and I use mirin in place of the cooking wine and I use garlic oil instead of just warm oil. I served it cold instead of hot. This is so easy to make and the taste is so refreshing.
Total Steps
2
Ingredients
11
Tools Needed
4
Ingredients
- 80 grams silky tofu
- 10 grams baby anchovies
- 1 cup diced spring onions (green part only)
- 30 grams young ginger, peeled
- 30 grams spring onion, cut into shorter stalks
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- 2 teaspoons sesame oil
- 1 teaspoon mirin
- 2 teaspoons vegetable oil
- 1 teaspoon garlic
Instructions
Step 1
Put the young ginger, spring onion (cut into shorter stalks), salt, sugar, sesame oil, and mirin (ingredients A) into a blender. Heat a wok with vegetable oil and fry garlic until fragrant. Add the fried garlic and vegetable oil (ingredients B) into the blender. Puree ingredients A and B together to make the sauce, then set aside.
Step 2
Gently place the silky tofu in a deep serving plate and refrigerate for about 2 hours. Approximately 15 minutes before serving, dice the spring onion (green part only) and set aside. Deep fry the baby anchovies until golden brown. Drain all oil, place the anchovies on a kitchen towel to absorb excess oil, and set aside. Take the tofu out of the fridge, pour the prepared sauce over it, and garnish with diced spring onion and deep-fried baby anchovies. Serve immediately.