A lot of people say they don’t like tofu. Ten years back that was me. The thing about tofu is that it has no flavour of its own and happily take on whatever flavour you throw at it. There are several types of tofu – silken, soft, firm, extra firm, marinated, etc.

For this dish, I took inspiration from Adam Liaw’s recipe. This is simple, easy and you can put it together in ten minutes.

Silken tofu


300g silken tofu

75g onion, finely chopped

2-3 cloves garlic finely chopped

3tbsps vegetable oil

1tsp sesame oil

2tsps soy sauce

Pinch of sugar

Finely chopped spring onion for garnish


Invert the silken tofu onto two or three layers of kitchen paper while you work on the next step.

Put the vegetable oil on medium low heat in a small saucepan. Add the onions and garlic and fry on medium heat for 10 minutes until lightly browned. Mix in the soy sauce and pinch of sugar along with the sesame oil.

Discard the kitchen paper and unmould by inverting the silken tofu onto a serving platter. Spoon the onion mixture on top of the tofu and drizzle the liquid evenly onto the tofu. Garnish with the spring onions and serve at room temperature.

Serves 4 as part of an Asian themed meal.

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