The mixture of Spring Onion and Garlic seasoned with Salt and Sesame Oil is very versatile. I often use it for ‘Spring Onion & Tofu Salad’, but you can use it for Omelette, Pasta dishes, Rice dishes, and many more. Today I enjoyed it with Silken Tofu. I strongly recommend to add a softly cooked Egg. Poached Egg OR softly boiled Egg would be perfect. This was my lunch today, nothing else, but it made me very full.


1 Serving


1 to 2 Spring Onions *finely chopped
1 small clove Garlic *grated
1/8 teaspoon Salt
1/2 to 1 teaspoon Sesame Oil
1/4 teaspoon Toasted sesame Seeds
1 softly cooked Egg
300g Silken Tofu *OR other soft type Tofu
Crispy Chilli Oil

Soy Sauce *optional

  1. Combine finely chopped Spring Onion, grated Garlic, Salt, Sesame Oil and Toasted Sesame Seeds in a bowl, and mix very well.
  2. Prepare Egg. I poached it in the boiling water with a little bit of vinegar until Egg White is cooked.
  3. Remove excess water from Tofu, place in serving bowl OR plate, cover with the Spring Onion mixture, and place the Egg on top.
  4. Add Crispy Chilli Oil as much as you want, drizzle with a small amount of Soy Sauce if you like, and enjoy.