Silky Tofu in Garlic-Ginger Broth
Ingredients
- 14 ouncesfirm tofu
- 4 clovesgarlic
- 1 tablespoonfresh ginger
- 2 cupsvegetable broth
- 3 tablespoonsoy sauce
- 1 teaspoonsesame oil
- 2green onions
- 1 tablespoonvegetable oil
Prep
- 01
Mince 4 cloves garlic and 1 tablespoon fresh ginger.
- 02
Slice 2 green onions, separating white and light green parts from darker green tops; set tops aside for garnish.
Method
- 01
Pour the vegetable broth into a medium pot and bring to a gentle simmer over medium heat.
- 02
While the broth heats, add the minced garlic and ginger to the pot and stir well. Simmer for 2 minutes until fragrant.
- 03
Pour in the soy sauce and sesame oil, stirring to combine.
- 04
Gently slice the tofu into 1/2-inch slabs (a serrated knife works best). Carefully slide the tofu into the simmering broth — it doesn't need to be perfect; any irregular pieces are fine.
- 05
Simmer gently for 5–7 minutes, just to warm the tofu through and let it absorb the flavors. Do not boil hard.
- 06
Ladle the tofu and broth into bowls. Top each with sliced green onions and serve warm.
Spice Tips
For mild warming spice, add a small pinch of white pepper or a few red pepper flakes. If you like heat, a dab of chili-garlic paste (sambal oelek) stirred into the broth adds punch. A squeeze of fresh lime juice at the end brightens the whole bowl.
This recipe celebrates the delicate texture of tofu — the key is gentle simmering, never a hard boil. Leftovers taste even better the next day as the tofu absorbs more flavor. For a heartier meal, add 1 cup of spinach or bok choy in the last minute of cooking.