Silken tofu with orange and ginger syrup

Tofu is such a wonderful ingredient to use for its versatility. This is a cheat’s version of tau hu nuoc duong that is easy to make at home.

Tofu can make a dish, whether it's a traditional or a new recipe. Credit: Danielle Abou Karam

• serves

  2

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 200 g silken tofu
• 100 g sesame seeds

Orange and ginger syrup

• 250 ml (1 cup) rice malt syrup
• 100 g ginger, thinly sliced
• 1 orange, zest removed in wide strips
• pinch of salt

Instructions

1. For the syrup, place the rice malt syrup, ginger and 250 ml (1 cup) water in a saucepan. Bring to the boil, then remove from the heat. Add the orange zest and salt and set aside.
2. Place the tofu on a plate and steam for 2-3 minutes or until just heated through (or microwave for 1 minute).  
3. Meanwhile, place the sesame seeds in a dry frying pan and shake over low heat for 2-3 minutes or until toasted.
4. To serve, divide the tofu between 2 bowls. Strain a generous amount of syrup over the tofu and scatter with the toasted sesame seeds.

 

Photography by Danielle Abou Karam.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.