Silken tofu with soy sauce Image Credit: Washington Post

Serves 4 | Preparation and cooking time 15 minutes

Per serving: 90 calories, 4g protein, 2g carbs, 8g fat, 1g saturated fat, 0mg cholesterol, 500mg sodium, 0g dietary fibre, 0g sugar 


500g block silken tofu
2 scallions (green parts only), thinly sliced
2 tbsp tamari  
1 tbsp water
1½ tbsp vegetable oil
1 tsp toasted sesame oil


1. Place the tofu on a heatproof serving dish, then cut it into slices of about an eighth of an inch and push them down gently, so the slices lean towards one side. Scatter the scallions over the tofu.

2. Stir together the tamari and  water. 

3. Heat the vegetable oil in a wok or small skillet over medium-high heat. Once the oil shimmers, pour a little of it over the scallions; if they don’t sizzle right away, the oil needs to be heated further.

4. Pour the rest of the very hot oil over the scallions (which will become quite fragrant), then the diluted tamari, and then the toasted sesame oil. Serve right away.

— Adapted from Every Grain of Rice: Simple Chinese Home Cooking, by Fuchsia Dunlop/ Washington Post