Cold Silken Tofu with Crispy Garlic

Method11 steps · about 17 min

1. 1

   Step 1: Peel the twenty garlic cloves (20), wash and pat them thoroughly dry, then chop finely. No washing water should enter the frying oil.

   Uses 20 garlic cloves · Water, as needed to wash garlic

2. 2

   Step 2: If using the optional spring onion (2), wash, dry and cut it into small garnish pieces. Reserve it separately until serving.

   Uses 2 optional spring-onion sprigs · Water for optional spring-onion washing, as needed

3. 3

   Step 3: Use plain silken tofu labelled suitable for eating cold. Open its packaging and gently release both tofu pieces over a clean palm or plate, squeezing the package base if needed without breaking the tofu.

   Uses 2 plain silken tofu pieces

4. 4

   Step 4: Briefly rinse the tofu with potable running water, transfer gently to a serving plate and refrigerate until finishing.

   Uses Both unmoulded tofu pieces from step 3, with packaging discarded · Potable water for a brief tofu rinse, as needed

5. 5

   Step 5: Heat all six tablespoons of frying oil in a wok over medium heat.

   Uses 6 tbsp frying oil

6. 6

   Step 6: Add the dry chopped garlic and fry while watching closely. As soon as it turns light golden, turn off the heat: the hot oil will continue to colour it. If needed, briefly reheat and switch off again until it is just golden and crisp. Avoid letting it turn brown or bitter.

   Uses All heated frying oil from step 5 · All dry chopped garlic from step 1, with peel and washing water discarded

7. 7

   Step 7: Strain the golden garlic through a heatproof sieve into a heatproof bowl, keeping the crispy garlic and garlic-infused oil as two separate prepared supplies.

   Uses All golden garlic and frying oil from step 6

8. 8

   Step 8: When ready to serve, take the tofu from the refrigerator and drain any excess water from its plate. Spoon 2–3 tablespoons of the strained garlic oil over the tofu, keeping the unused frying oil separate.

   Uses Both chilled tofu pieces from step 4, with rinse and released water drained · 2–3 tbsp of the actual strained garlic oil from step 7; unused oil remains separate

9. 9

   Step 9: Drizzle all the dark soy sauce (1½ tbsp), light soy sauce (1 tbsp) and sesame oil (1 tsp) over the tofu.

   Uses Both tofu pieces with their actual 2–3 tbsp garlic-oil topping from step 8, with discarded water separate · 1½ tbsp dark soy sauce · 1 tbsp light soy sauce · 1 tsp sesame oil

10. 10

    Step 10: Place all the crispy garlic over the dressed tofu.

    Uses All dressed tofu from step 9 · All crispy garlic strained in step 7, with its oil used separately

11. 11

    Step 11: Garnish with the reserved spring onion if using it and serve chilled between four side portions. Keep the tofu refrigerated until finishing, following its product label.

    Uses All finished tofu and crispy garlic from step 10 · The optional chopped spring onion from step 2, with cleaning water discarded