Sesame Tofu Tantan Soup | Rich Asian Indulgence

Drain the tofu, thoroughly press out excess moisture with paper towels, then cut it into 2 cm cubes. Finely grate the ginger and garlic. Slice the spring onions, separating the white and green parts. Cut the pak choi lengthwise into halves or quarters.

Heat 1 tablespoon of sesame oil in a deep skillet or pot over medium heat. Add the cubed tofu and fry on all sides until golden brown and crispy, about 6-8 minutes. At the end, drizzle with a teaspoon of soy sauce, toss well, then transfer to a plate and set aside.

In the same pot, fry the grated ginger, crushed garlic, and the white parts of the spring onion in the remaining sesame oil for 1 minute until fragrant. Stir in the tahini, remaining soy sauce, and chilli flakes, then gradually pour in the hot vegetable stock so the tahini dissolves smoothly into the broth.