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–+ servings

Ingredients

Yields: 2
  • 3 tofu balls - or any other silken tofu in any shape, really
  • 6 garlic cloves - finely chopped
  • 1 cup sunflower oil - or any other neutral oil
  • 1 sprig of spring onion - sliced thinly

Soy dashi

  • 1 cup water
  • 1 piece kombu
  • 2 pieces of dried shiitake mushrooms
  • 10 g bonito flakes
  • 1 tablespoon soy sauce
  • ½ tablespoon Shaoxing wine

Method

Fried garlic

  • In a small saucepan, place the chopped garlic and the sunflower oil, and heat up the pan over medium-low heat. The garlic will start bubbling and frying, let it cook for 4-6 minutes, or until the garlic is nicely browned.

Soy sauce

  • In another small pot or saucepan, place the water, kombu, and kombu, and bring to a boil. Let it simmer for 15 minutes, then add in the bonito flakes, soy sauce, and Shaoxing wine.

Tofu

  • Ready a steamer setup, and heat the water to a gently boil. Steam the silken tofu for 6 minutes, over this gentle boil, then remove it from the steamer when it’s done.
  • Quarter the tofu balls (or if you’re using a silken tofu block, just slice it into large cubes), and pour the soy dashi all over it. Then, sprinkle the fried garlic and spring onions on top. Serve hot!