Super Easy Singaporean Style Ginger Tofu Recipe!
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- Опубліковано 9 чер 2024
- If you're like us and regularly find yourself with some leftover tofu from another recipe, here is a fantastic use for it! This Singaporean style ginger & garlic tofu recipe is a great, simple and most importantly, tasty use of for your leftover ingredients!
Ingredients
2 blocks of firm tofu
1 whole garlic bulb
3 thumb sized pieces of ginger
2 spring onions
Vegetable oil
1 tsp white pepper.
1 Tbsp stir fry sauce/ oyster sauce
Sea salt
1 Tbsp Soy Sauce
To find the recipe for this dish, click the link below!
- bit.ly/439CR3h -
- Super Easy Singaporean Style Ginger Tofu Recipe! -
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Jeremy is the best, I could watch him cook all day, especially vegan food
I had a version of this in Hong Kong. The tofu was deep fried for a nice crust to better hold the sauce. It was so delicious!
I feel we are overdue a School of Work bloopers reel 😅
I love your meals, Jeremy, you are one of the BEST chefs :-)))
I cannot wait to make this! ❤
Even as a carnivore, that tofu looks delicious. I love the copious amount of garlic and spring onion.
Try serving and eating this tofu with noodles or rice
Easy, simple, and looks delicious.
A v healthy recipe, with interesting information provided, which I'm grateful for.
Thank you.
Good health and success to you/teams.
This is something I would enjoy
I'd try it! 😊
I love tofu. I am going to try your recipe. It looks yummy. ❤
Se lo ve ricazo, a probar hacerlo pues
outstanding tofu
Love all the recipes, thank you for sharing them!! Could you do this with chicken too?
Yes, but you should marinate the chicken first.
Excited to try this tomorrow. I have a mix feeling if i should fry the tofu first or not. Frying it on the flavored oil seem better for flavor, but i fear i might burn the aromatics and turn tofu to mush. The left over oil and bits seem good for making noodles too.
I crumble my tofu and add turmeric with all this seasoning ...... Wow! Real scramble egg
Ahh that does look good! How tender is the tofu cause I like a softer bite personally. Can a softer tofu be used if mixed carefully?
I love most of the dishes you cook Jeremy, but I struggle with tofu. I there’s one I like and buy from the major supermarkets and it is smoked. It is not firm tofu, so, can I use this for this recipe? 🇬🇧 Maria
This is definitely a long recipe. If you take a class at the School of Wok can you bring in a pint or two? Or perhaps a bottle of wine? I'd imagine that might be a little bit more fun.
i'm not much for ginger, can i cut the amount of ginger in half? i'm really only after the garlic flavor lol.
You’re the one eating it, ofc you can! It wont be the same as his version but you’ll like it cause it will have less ginger.
What do we have to do to get Zayn's hot sauce on the next season of Hot Ones?
Hi, Can anyone help me?
I found great prize for Ken Ho Carbon Steel Nonstick Wok, my question is:
- Can I season a nonstick carbon steel wok?
As well, can I use metal spatula or is it like Teflon only plastic and wood?
Much appreciated for your help.
Needs more garlic! 😊
I'm a born and raised Singaporean but have never encountered this dish anywhere before. Is the 'Singapore' label here akin to 星洲炒米 where it was actually created in HK, but labelled as 'Singapore'?
Singapore 'Style'.
I was thinking the same. Then I realised it could be the ginger, garlic, spring onion oil blend/mix. This is actually very Cantonese. We have similar oil blend mixed with soy/oyster sauce/sugar mix with steamed chicken at home. We will add coriander leaves too.
The cooking school doesn't know what a paste is 😂
No tomato sauce? 😮