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Tofu with Spring Onions & Pumpkin Seed Oil

Tofu with Spring Onions & Pumpkin Seed Oil
Michael Markl
Home Food & Drinks Recipes Cooking Tofu with Spring Onions, Soy Sauce & Pumpkin Seed Oil

Tofu with Spring Onions, Soy Sauce & Pumpkin Seed Oil

Vegetarian
Asian flavours

For this tofu recipe, Severin Corti combines the nutty taste of pumpkin oil with Asian flavours.

Severin Corti

Ingredients (4 servings)
400 g silken tofu
2 spring onions
2 cm ginger, peeled
40 ml soy sauce
1 tablespoon(s) freshly squeezed lemon juice
4 tablespoon(s) pumpkin seed oil
  • Remove the tofu from the refrigerator, divide into four cubes and place in serving bowls.
  • Cut spring onions into strips, slice the peeled ginger into thin batons and sprinkle both over the tofu.
  • Mix the soy sauce, lemon juice and pumpkin seed oil, pour over the tofu cubes and serve.
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