Silken Tofu in Ginger-Scallion Broth
Ingredients
- 1 block (14 oz)silken tofu (soft, delicate texture)
- 4 cupschicken or vegetable broth
- 2 tablespoonsfresh ginger
- 4scallions
- 2 tablespoonssoy sauce
- 1 teaspoonsesame oil
- 2garlic cloves
- 1 tablespoonwater
Prep
- 01
Mince 2 tablespoons fresh ginger (no need to peel).
- 02
Mince 2 garlic cloves.
- 03
Slice 4 scallions, separating white and light-green parts from darker green tops.
Method
- 01
In a small bowl, whisk together soy sauce and sesame oil. Set aside.
- 02
Bring the broth to a gentle simmer in a medium pot over medium-high heat.
- 03
Add the ginger, garlic, and half the scallions to the simmering broth. Let it bubble gently for 3-4 minutes until fragrant.
- 04
Carefully slide the entire block of silken tofu into the broth. It will float and that's okay. Simmer very gently for 5 minutes—do not stir or agitate it.
- 05
Pour the soy-sesame mixture into the broth, stir gently, and taste. Add water or a pinch of salt if needed.
- 06
Ladle the tofu block and broth into bowls. Garnish with the remaining scallions. Serve warm.
Spice Tips
For warmth, add a pinch of white pepper or red pepper flakes to each bowl. For deeper umami, stir in 1 teaspoon of white miso paste into the broth once it's hot. A squeeze of fresh lime juice brightens the finish.
Silken tofu is fragile and meant to stay whole in the bowl—this is not a stir-fry. The beauty of this dish is its simplicity: the tofu barely needs cooking, just warming and flavoring. Feel free to add a soft-poached egg, mushrooms, or bok choy if you'd like more substance.