This is easily the most common tofu dish we make at our house, and it never fails to convert anybody who might be suspicious of tofu (or worse still, claim that tofu is tasteless.)
From start to finish this literally can be done in 5 minutes.
- 1x 300g block silken tofu
- 1½ tbsp vegetable oil
- 4 cloves garlic, roughly chopped
- ½ small brown onion, finely diced
- 1 tbsp soy sauce
- 1 spring onion, thinly sliced
- Turn the block of silken tofu out onto a plate, taking care not to break the block. If the tofu is set into the packet, it can help to run a sharp knife around the side.
- Heat a small saucepan or wok over low-medium heat and add the oil, garlic and onion. Cook slowly for around 4-5 minutes, stirring occasionally until the garlic and onion are browned and very fragrant. Remove from the heat and stir through the soy sauce. Pour the mixture over the top of the tofu, scatter with spring onions and serve immediately.
- Some versions of this dish use a vinegar-based dressing instead.
- In Japan, a similar dish is known as hiyayakko, and is cold silken tofu topped with grated ginger, bonito flakes and spring onion. It can be served with soy sauce or just with salt.
- Different brands of tofu will have different textures. Find a brand you like and stick with it.