Singapore Style Ginger and Garlic Tofu

500g firm tofu, cut into large cubes
4 spring onions, finely chopped
6 tablespoons vegetable oil
1 tablespoon light soy sauce

The Ginger & Garlic Paste

60g fresh ginger, finely chopped
8 garlic cloves, finely chopped

The Seasoning

2 tablespoons vegetarian stir-fry sauce (or oyster sauce)
1 teaspoon sea salt
½ teaspoon white pepper

PREPARATION

1. Finely chop the ginger, garlic and spring onions. Cut the tofu into large bite-sized cubes.

COOKING

1. Heat the vegetable oil in a wok over a high heat.
2. Add the ginger, garlic and spring onions, stirring briefly until sizzling.
3. Reduce the heat to medium-low and cook gently for about 10 minutes, stirring every few minutes until the mixture becomes evenly golden and aromatic.
4. Stir in the vegetarian stir-fry sauce (or oyster sauce), sea salt and white pepper.
5. Increase the heat back to high.
6. Carefully add the tofu and gently fold it through the aromatic paste until evenly coated.
7. Reduce the heat to medium and continue cooking gently.
8. Every 2–3 minutes, carefully turn the tofu so all sides absorb the fragrant oil and begin to brown.
9. Continue cooking for about 10 minutes, until the tofu is lightly golden around the edges.
10. Drizzle over the light soy sauce and gently fold through one final time.
11. Serve immediately with steamed jasmine rice, making sure to spoon plenty of the ginger and garlic paste over the tofu.

School of Wok Tips

• Cook the ginger and garlic slowly to draw out their natural oils without burning them.
• Firm tofu acts like a sponge, absorbing the aromatic oil as it cooks.
• Be gentle when stirring to keep the tofu cubes intact.
• Don't waste any of the ginger and garlic paste—it delivers the majority of the dish's flavour.

FAQs

Can I use silken tofu?
Firm tofu is recommended because it holds its shape during the long, gentle stir-fry. Silken tofu is too delicate for this method.

Can I make this vegan?
Yes. Simply use the vegetarian stir-fry sauce (mushroom sauce) instead of oyster sauce.

Why is the paste cooked so slowly?
Slow cooking gently extracts the flavour and natural oils from the ginger, garlic and spring onions, creating the rich aromatic base that defines this Singapore-inspired dish.