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.







Serving: 2



Main Ingredients:

80 gm silky tofu

10 gm baby anchovies

1 cup diced spring onions (only the green part)



Ingredients for sauce:

(A)

30 gm young ginger, peeled

30 gm spring onion, cut into shorter stalks

1/4 tsp salt

1/2 tsp sugar

2 tsp sesame oil

1 tsp mirin



(B)

2 tsp vegetable oil

1 tsp garlic



Method to prepare the sauce:

Put (A) into the blender. Heat the wok with vegetable oil and fried garlic till it is fragrant and put into the blender as well.  Pureed (A) and (B) and set the sauce aside.



Method to prepare the Main Ingredients:

Gently place the silky tofu in a deep serving plate and place in the fridge for about 2 hours.  Just 15 mins before serving time, diced the spring onion and set aside. Deep fry the baby anchovies till golden brown. Drain all the oil and place them on a kitchen towel to have all the oil absorbed and set aside.  Take tofu out of the fridge, pour the sauce over it and garnished with diced spring onion and deep fried baby anchovies and serve immediately.