Scallion Tofu is a very simple dish that takes only 10 minutes. In China, it is a common dish welcomed by almost all families.
No specific skills are needed to fry the tofu. As the image shows, you don’t need to fry the tofu perfectly. In fact, the dish benefits from the tofu being broken into smaller pieces during the cooking process because this enhances its flavor. Honestly speaking, this is a dish which a beginner can hardly fail.
The key to this dish lies in the harmonious combination of ingredients. Scallions and tofu are a classic pairing. The addition of garlic introduces another layer of flavor. There is no need for meat, so vegetarians can also enjoy it.
Let’s get started!
Ingredients
- Tofu:
- Scallion: Separate the white and green parts, cutting them into small segments.
- Dried Chili Flakes: Add according to your spice preference. I added mildly spicy chili flakes. Although they appear red, they are not very spicy.
- Garlic: Finely chop the garlic.
- Cornstarch Slurry (Optional): If you prefer a smoother texture, you can add cornstarch slurry.
The key to this dish is the tofu you use. It’s essential not to choose the tofu that is too old, as it tends to be firm with lower moisture content, making it challenging to absorb flavors and resulting in a somewhat dry texture. On the other hand, selecting tofu that is too tender is not ideal for pan-frying as it may break apart easily during frying. It is better suited for soups or cold dishes. Typically, Chinese supermarkets offer tofu specifically suitable for pan-frying. You can just choose the type as shown in the image below. Tofu can be cut into any shape. I prefer triangular pieces, about 2 centimeters thick. Alternatively, you can leave it uncut and separate it with a spatula while frying.
Seasonings
- Oil
- Dark Soy Sauce
- Light Soy Sauce
- Salt
Cooking Steps
I use a non-stick pan to cook this dish. A non-stick pan is very suitable for beginners to pan-fry food.
Step 1. Wipe the non-stick pan dry, and then you can pour in the oil. When pan-frying tofu in a non-stick pan, you don’t need too much oil.
Use medium heat. When the oil is hot, put the tofu pieces into your pan carefully. As the tofu fries, it releases water, so it might appear as if there is a lot of oil in the picture.
Step 2. Pan-fry both sides of tofu until they turn slightly golden. There’s no need to form a hard crust; a light golden color ensures a tender texture and makes it easier to absorb the sauce later.
Flip the tofu slowly. It doesn’t matter if the tofu breaks apart when flipped. This also allows the tofu to be fully braised in the sauce.
Step 3. Push the tofu to one side of the pan and fry the chopped garlic and white parts of scallion on the other side. Add dried chili flakes, light soy sauce, dark soy sauce, and salt. Gently mix all ingredients without over-stirring. If you cannot add these seasonings quickly enough, reduce the heat for better control.
Step 4. Add a bit of water and let it simmer. This step is crucial for infusing flavor into the tofu. Increase the heat slightly. If you want to add cornstarch slurry, add it instead of water at this step.
Just before serving, add the green scallion segments. Once the green part of the scallions soften, it’s ready to be served – usually within a few seconds. The green part of the scallions should not be cooked for too long, as it may turn yellow, lose its freshness in aroma, and affect the color of this dish.
This dish is both forgiving and hard to go wrong with, so it’s an easily mastered recipe.
