Cut the tofu into 1 cm thick blocks, and pat the tofu dry thoroughly.

Add 1 tbsp olive oil to the pan and fry the tofu over medium-low heat until both sides are golden. Remove the tofu from the pan.

Chop spring onions into long strips. Add 1 tbsp olive oil to the pan, and fry the spring onions over low heat.

Add sugar. When sugar melts, add soy sauce and roughly 160g water. Add tofu and the green part of spring onions. When it boils, turn the heat to low, cover it with the lid, and cook for 10 minutes until the tofu absorbs the flavour.