Loaf and PsalmA journal from an improving homemaker

Chinese · All year

Ginger Scallion Tofu

Warm silken tofu, soy, a pile of ginger and scallion, and one tablespoon of hot avocado oil poured over so it sizzles. No sesame oil.

15 minutes · Serves 4 · One block

Silken tofu with ginger, scallion, and soy

“Taste and see that the LORD is good.”

Psalm 34:8

Ingredients

  • 16 oz silken tofu
  • 2 tbsp soy sauce
  • 1 tbsp warm water
  • 2 tbsp ginger, minced
  • 3 scallions, sliced
  • 1 tbsp avocado oil

Method

Making Ginger Scallion Tofu: Slide the tofu onto a heatproof plate. If it came in water, drain that water off. Steam it 5 minutes, or…
Slide the tofu onto a heatproof plate. If it came in water, drain that water off. Steam it 5 minutes, or…
Making Ginger Scallion Tofu: Tip off any watery liquid on the plate. Stir the soy sauce and the warm water and spoon it over.
Tip off any watery liquid on the plate. Stir the soy sauce and the warm water and spoon it over.
  1. 1

    Slide the tofu onto a heatproof plate. If it came in water, drain that water off. Steam it 5 minutes, or set the plate over a pot of simmering water, until the tofu is hot through. Do not boil it in a pot of water or it will break.

  2. 2

    Tip off any watery liquid on the plate. Stir the soy sauce and the warm water and spoon it over.

  3. 3

    Pile the ginger and scallions on the tofu. Heat the avocado oil until it shimmers, and pour it over the ginger so it sizzles. Serve with a spoon, while it is hot.

From the kitchen

  • Silken tofu will not survive a stir-fry. Warm it and dress it.
  • One tablespoon of oil is the finish. A quarter cup would taste like the restaurant bowl this kitchen is not making.

My note

Kept on this device, beside the recipe, for the next time you cook it.

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