Silky Tofu In Ginger and Spring Onion Sauce Recipe

Start by heating a wok with 2 teaspoons vegetable oil. Add the 1 teaspoon garlic and fry until it's fragrant, then transfer the garlic to a blender. Add the 30 g young ginger, 1 teaspoon mirin, 1/4 teaspoon salt, 2 teaspoons sesame oil, and 1 teaspoon sugar to the blender. Puree until smooth, then set the sauce aside.

Gently place the 80 g silky tofu in a deep serving plate. Cover and refrigerate for about 2 hours to allow it to firm up slightly.

About 15 minutes before you plan to serve, dice the 30 g spring onion and set it aside. In the same wok (or a clean one), deep fry the 10 g baby anchovies until they turn a deep golden brown.

Once the anchovies are golden, carefully drain them and spread them on a kitchen towel to absorb any excess oil. Take the chilled tofu out of the fridge.

Pour the prepared ginger and spring onion sauce generously over the tofu. Garnish with the diced spring onion and the crispy deep-fried baby anchovies. Serve immediately.