Today I realised that I had a lot of Spring Onions, a bunch I had bought and another bunch my daughter had bought, and some of them were VERY thick. As I had leftover ‘Abura-age’ (Fried Thin Tofu) to use up, I just stir-fried the VERY thick Spring Onions and ‘Abura-age’. It was a quick stir-fry, and it was absolutely delicious!!! I cooked it again to take this photo. This is how I cooked it.

Makes

1 Serving

Ingredients

2 THICK Spring Onions *cut diagonally into chunky pieces
1 sheet ‘Abura-age’ (Fried This Tofu) *cut into strips

1/2 tablespoon Sesame Oil
Chilli Flakes as required
1/4 teaspoon Asian Chicken Bouillon Powder
1 tablespoon Sake (Rice Wine) OR Water
1/2 tablespoon Soy Sauce *alter the amount to suit your taste
Shichimi (Japanese Chilli Spice Mix) *optional

Method
  1. Cut Spring Onions diagonally into chunky pieces and separate white (OR lighter colour) parts and green parts. Prepare all ingredients before you start cooking. Make all seasonings ready to use.
  2. Heat Sesame Oil and Chilli Flakes over medium heat. When hot, cook white and lighter colour parts of Spring Onion for 15 seconds, add ‘Abura-age’ (Fried This Tofu), and stir for 30 seconds, then add green parts of Spring Onion.
  3. Add Asian Chicken Bouillon Powder, Sake (OR Water) and Soy Sauce, and stir to combine. *Note: DO NOT pour Soy Sauce directly over ‘Abura-age’ pieces. Soy Sauce should go to the pan.
  4. Sprinkle with some Shichimi (Japanese Chilli Spice Mix) if you have it, and enjoy.