Press the tofu in paper towels to remove excess liquid.
Slice the tofu lengthwise in half, then widthwise into ½ inch thick pieces.
Heat the oil in a frying pan over medium heat, sauté the ginger and spring onions over medium heat for a minute and then add the tofu slices to the pan and cook on either side, sprinkling with shoyu sauce.
Season with a little more shoyu and then squeeze the ginger juice over the tofu.
Let everything sizzle for a minute or two.
Serve with a selection of sautéed vegetables of your choice.
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