Silky Tofu In Ginger and Spring Onion Sauce

Name: Silky Tofu In Ginger and Spring Onion Sauce
Total time: 45 min
Yield: 2 servings
Ingredients: 10 gm baby anchovies; 1 teaspoon garlic; 30 gm young ginger, peeled; 1 teaspoon mirin; 1/4 teaspoon salt; 2 teaspoons sesame oil; 30 gm spring onion, cut into shorter stalks; 1 diced spring onions, only the green part; 1 teaspoon sugar; 80 gm silky tofu; 2 teaspoons vegetable oil

Silky Tofu In Ginger and Spring Onion Sauce takes about 45 minutes from beginning to end. For 69 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 145 calories, 5g of protein, and 10g of fat each.

⏱

Cook time

45 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

148 kcal

Calories

5 g

Protein

11 g

Fat

9 g

Carbs

Ingredients

For 2 servings

Estimated cost~€1.05 · ~€0.55/serving

Instructions

1
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.
2
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.