Name: Sizzling Spring Onion Tofu
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 100g Spring Onions; 2 Large Cloves of Garlic; 15g Ginger; 2 Red Chillies; 2 Tbsp Light Soy Sauce; 2 Tbsp Dark Soy Sauce; 2 Tbsp Sugar; 2 x 340g Soft Silken Tofu; Vegetable Oil

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Silken tofu topped with a chilli-spiked soy sauce, crispy spring onions, and spring onion oil. Hoping to convert some tofu haters with this one!

Sizzling Spring Onion Tofu

Thinly slice the spring onions on a deep diagonal.

Pour 750ml vegetable oil in a wide sauté pan that is at least 6 inches tall. Heat to 180°C.

Fry the spring onions until evenly browned. 

Strain the oil into a bowl, leaving the spring onions to cool in the sieve. They will crisp up as they cool.

Place 60ml of the spring onion oil in a small saucepan. Cool the remaining oil then store it in a jar for future use. It will keep in the fridge for a month.

Roughly chop the garlic and ginger. Deseed and roughly chop the red chilli. 

Transfer to a mortar and pound with a pestle until a rough paste forms. Once the paste is suitably pounded, transfer it to a heatproof bowl.

Add the light soy sauce, dark soy sauce and sugar and mix until the sugar is dissolved.

Heat the small saucepan of oil to 180°C. Carefully pour it into the sauce and stir to combine. 

Place the silken tofu blocks on a plate. Crosshatch them with a sharp knife - this will help the sauce seep in.

Top with the sauce then serve and enjoy. I like it best with steamed rice. 

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Easy

£5-£8

Chinese

Vegan

Veggie

Sizzling 
Spring Onion
Tofu

849 A0793 1

Lunch

Snacks

Thinly slice the spring onions on a deep diagonal.

Pour 750ml vegetable oil in a wide sauté pan that is at least 6 inches tall. Heat to 180°C.

Fry the spring onions until evenly browned.

Strain the oil into a bowl, leaving the spring onions to cool in the sieve. They will crisp up as they cool.

Place 60ml of the spring onion oil in a small saucepan. Cool the remaining oil then store it in a jar for future use. It will keep in the fridge for a month.

Roughly chop the garlic and ginger. Deseed and roughly chop the red chilli.

Transfer to a mortar and pound with a pestle until a rough paste forms. Once the paste is suitably pounded, transfer it to a heatproof bowl.

Add the light soy sauce, dark soy sauce and sugar and mix until the sugar is dissolved.

Heat the small saucepan of oil to 180°C. Carefully pour it into the sauce and stir to combine.

Place the silken tofu blocks on a plate. Crosshatch them with a sharp knife - this will help the sauce seep in.

Top with the sauce then serve and enjoy. I like it best with steamed rice.

Healthy

Speedy

Spring Onion

Gram

Garlic

Clove

Ginger

Red Chilli

Soy Sauce

Tablespoon

Dark Soy Sauce

Sugar

Silken Tofu

Tofu

Vegetable Oil

Veggie Dishes

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Sizzling spring onion tofu recipes, healthy, quick, easy

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