This is easily my favourite tofu recipe of all time, and it's ready in just five minutes. This is the kind of dish that converts tofu agnostics.
1 x 300g block silken tofu
1½ tbsp vegetable oil
2 cloves garlic, roughly chopped
½ small brown onion, finely diced
1 tbsp soy sauce
2 spring onions, thinly sliced
Turn the block of silken tofu onto a plate, taking care not to break it. If the tofu is set into the packet, it can help to run a sharp knife around the side.
Heat a small saucepan or wok over low-medium heat and add the oil, garlic and onion. Cook slowly for around four to five minutes, stirring occasionally, until the garlic and onion are browned and very fragrant. Remove from the heat and stir through the soy sauce. Pour the mixture over the top of the tofu, scatter with spring onions and serve immediately.
Tip: The firmness of tofu will vary by type and even brand, as there's no standard formula across Asian cuisines. Find a brand with the texture you prefer so you know what you'll get every time.
Also try: my stir-fried pork and celery
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.