1 pack soft Japanese tofu
1 tbsp oil
4 thin slices ginger
3 cloves garlic, roughly chopped
100 g lean minced chicken or beef
1 tsp light soy sauce
1 tsp dark soy sauce
1 tsp sugar
1 tsp ground pepper
1 tsp cornflour, mixed with 3 tbsp water
Sprinkling of finely shredded cucumber, carrot, spring onion and chilli
Slice tofu into 2 cm slices and lay on a serving plate (it is not necessary to cook).
Heat oil and fry ginger slices for a minute or two until fragrant. Add garlic and fry until golden brown before stirring in the minced meat. Season with the light and dark soy sauces, sugar and pepper. Lastly swirl in the cornflour mixture and stir until mixture thickens – about 2 minutes. Take pan off the heat and pour mixture over the tofu slices.
Sprinkle on the shredded vegetables and serve immediately with rice or noodles.