Singapore Style Ginger and Garlic Tofu
This fragrant Singaporean-style tofu transforms simple ingredients into something spectacular.
The secret is slowly cooking masses of ginger and garlic until golden and crispy, creating an aromatic base that coats every piece of tofu.
Ingredients
- 2 blocks firm tofu, cubed
- 1 whole garlic bulb, finely chopped
- 3 thumb-sized pieces fresh ginger, finely chopped
- 2 spring onions, finely chopped
- vegetable oil for frying
- 1 tsp white pepper
- 1 tbsp stir fry sauce or oyster sauce
- sea salt to taste
- 1 tbsp light soy sauce, for serving
Method
- Finely chop the garlic, ginger and spring onions. Cut the tofu into bite-sized cubes and pat dry with kitchen paper.
- Heat enough oil in a wok to generously cover the aromatics. On high heat, add the ginger, garlic and spring onions, stirring once initially.
- Reduce heat to low and cook for 10 minutes, stirring every 2-3 minutes, until everything turns a deep golden brown throughout. The oil should be gently bubbling.
- Add the stir fry sauce, salt and white pepper, mixing well to coat the aromatics.
- Turn heat back up to high and quickly add the tofu cubes. Stir-fry rapidly to prevent burning, ensuring each piece gets coated with the golden aromatics.
- Reduce to medium heat and continue cooking for 10 minutes, stirring every 2-3 minutes, until the tofu is golden brown and crispy on the outside.
- Serve immediately with a generous splash of soy sauce over the top.
Cook's notes
Press the tofu beforehand to remove excess water for better browning.
The key is patience with the aromatics - slow cooking develops their sweet, nutty flavour that makes this dish special.
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