Drain the block of tofu and place it in a bowl. Put a small plate on top, and place a couple of cans of food or another suitable weight on top. This will press any excess liquid out.

Chop the spring onions/scallions and set aside. Peel and slice the carrots. Place the slices in a pan with the ginger, soy sauce and stock. 

Add an additional 500ml (17 floz) of freshly boiled water and bring the pan to the boil.

Boil until the carrots are tender - this took about 15 minutes from when I turned the heat on for me. They don't need to be falling apart. 

While the carrots are boiling, drain and chop the tofu. Heat the olive oil in a frying pan or skillet. Place the tofu squares in the pan and cook for 5 minutes or so. Turn, and cook for another 5 minutes. 

When the carrots are tender blend the soup in a blender or food processor. Return it to the heat and warm through.

Serve with tofu and spring onions/scallions arranged on top, and a dash of sesame oil swirled on.