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