80 gm silky tofu
10 gm baby anchovies
1 cup diced spring onions (only the green part)
Ingredients for sauce:
30 gm young ginger, peeled
30 gm spring onion, cut into shorter stalks
1/4 tsp salt
1/2 tsp sugar
2 tsp sesame oil
1 tsp mirin
2 tsp vegetable oil
1 tsp garlic
Method to prepare the sauce:
Put (A) into the blender. Heat the wok with vegetable oil and fried garlic till it is fragrant and put into the blender as well. Pureed (A) and (B) and set the sauce aside.
Method to prepare the Main Ingredients:
Gently place the silky tofu in a deep serving plate and place in the fridge for about 2 hours. Just 15 mins before serving time, diced the spring onion and set aside. Deep fry the baby anchovies till golden brown. Drain all the oil and place them on a kitchen towel to have all the oil absorbed and set aside. Take tofu out of the fridge, pour the sauce over it and garnished with diced spring onion and deep fried baby anchovies and serve immediately.
I have submitted this entry to Malaysian Monday. Do check out 3 hungry tummies or test with a skewer for more information.