Fried Tofu with Fragrant Scallions
Today, we're going to make Fried Tofu with Scallions. The crispy and flavorful tofu absorbs the fragrance of scallions. It's not only delicious and great with rice but also extremely easy to make.
Which tofu should I choose?
It is recommended to choose firm tofu for the following reasons:
Firm Texture: Firm tofu has a low water content (about 70%). It is less likely to break during frying and can maintain its complete shape.
Strong Flavor Absorption: After frying, a crispy crust forms on the surface, which can quickly absorb the sauce, resulting in a crispy outer layer and a tender inner texture.
Suitable for Frying: After being coated with cornstarch, it is less likely to fall apart during high-temperature frying, making it suitable for beginners.
If you use soft tofu, it is prone to breakage. The frying result may not be ideal, and it also requires good cooking skills.
How to pick the right firm tofu?
Appearance: It has a slightly yellowish color, a somewhat rough surface, and a firm texture.
Touch: When pressed, it rebounds slowly, and no large amount of water seeps out.
Packaging: Choose products labeled “firm tofu”.
Why is Starch Water Commonly Used for Thickening in Chinese Cooking?
When starch water is heated, it gelatinizes, thickening the sauce, making it adhere better, enhancing the gloss of the dish, and at the same time locking in the moisture of the ingredients, resulting in a more tender and smooth texture. Chinese cuisine emphasizes “color, aroma, taste, and appearance”. Thickening is a crucial step to enhance the color and flavor.
How to prepare cornstarch slurry?
1.Basic Ratio
1 teaspoon of cornstarch + 4 teaspoons of clear water
Stirring Method:
Mix in a small bowl and stir clockwise with chopsticks or a spoon until the cornstarch is completely dissolved and there are no lumps.
2.Alternative Options
Potato starch / Sweet potato starch: Can be used to replace cornstarch, but reduce the amount (about 0.8 teaspoons) as they have stronger viscosity.
3.Tips for Making Cornstarch Slurry
Make it Fresh:
If prepared in advance, it is likely to settle. It is recommended to prepare it before frying the tofu to avoid starch layering during subsequent operations.
Prevent Clumping:
Before pouring the starch into the water, dissolve the starch in a small amount of clear water to form a “starch paste”, and then add the remaining water for dilution. If it has already clumped, you can filter it with a sieve.
4.Concentration Adjustment
If it's too thin, add ½ teaspoon of cornstarch.
If it's too thick, add 1 teaspoon of water.
5.Timing of Thickening
State of the Sauce:
After pouring the sauce, cook over medium-low heat until the sauce reduces by 1/3 and small bubbles start to appear. Then pour in the cornstarch slurry.
6.Pouring Method
Pour in Small Amounts Multiple Times:
Stir while pouring to prevent clumping and observe the thickness of the sauce.
Pour Along the Edge of the Pot:
Avoid pouring directly on the tofu to prevent local over-thickening.
INGREDIENTS
Main Ingredients
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·1 block of firm tofu
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·1 stalk of Chinese scallion (take the white part and cut into 2-cm sections)
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·2 stalks of green onions (chopped into small pieces)
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·3 tablespoons cornstarch (for coating the tofu)
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·Cornstarch slurry (for thickening the sauce)
Seasonings
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·1 tablespoon soy sauce
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·½ tablespoon dark soy sauce
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·½ tablespoon oyster sauce
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·½ teaspoon sugar
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·¼ teaspoon salt
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·3 tablespoons water
Table of Contents
- ·Which tofu should I choose?
- ·How to pick the right firm tofu?
- ·Why is Starch Water Commonly Used for Thickening in Chinese Cooking?
- ·How to prepare cornstarch slurry?
- ·Ingredients
- ·Cooking step
- ·More Recipes Worth Trying
- ·Cooking Tips
- ·Serving Suggestions
- ·Recipe Variations (5 Flavor Adjustments)
- ·FAQs
COOKING STEP
Step 1
Prepare the Sauce:
In a small bowl, mix 1 tablespoon of light soy sauce, ½ tablespoon of dark soy sauce, ½ tablespoon of oyster sauce, ½ teaspoon of sugar, ¼ teaspoon of salt, and 3 tablespoons of water. Stir well until the sugar dissolves.
Step 2
Cut the Scallions:
Cut the white part of the Chinese scallion into 2 cm segments. Chop the green onions into small pieces and set aside.
Step 3
Prepare the Tofu:
Cut the firm tofu into 1-cm thick slices.
Evenly coat each slice of tofu with a layer of cornstarch.
Step 4
Fry the Tofu:
Pour oil into the pan (about 3 mm to cover the bottom of the pan). Heat it over medium-high heat until the oil reaches 60% heat. Gently place the tofu slices in the pan, handling them carefully with chopsticks.
Fry one side for 2 minutes until set, then flip it over and fry until both sides are golden brown (keep the heat at medium throughout).
Step 5
Add the Chinese Scallion Sections:
Push the fried tofu to one side of the pan. Add the cut Chinese scallions and fry until the edges turn golden brown (about 1 minute), then mix them with the tofu.
Step 6
Add the Sauce:
Pour the prepared sauce into the pan and stir well. Continue cooking over medium-low heat for a few minutes to make the sauce thick and allow it to fully adhere to the tofu.
Note to stir occasionally to avoid scorching the bottom.
Step 7
Thicken the Sauce:
Mix 1 teaspoon of cornstarch with 4 teaspoons of water to create a slurry. Gradually pour it into the pan, stirring continuously until the sauce thickens.
Step 8
Garnish with green onions:
Before taking it out of the pan, sprinkle with spring onion pieces to add fragrance and color.
More Recipes Worth Trying
Restaurant-Style Pan-Seared Salmon
Hakka Stuffed Tofu - A Heritage Dish
Delicious Homemade Braised Chicken Wings
Cooking Tips
How to Prevent Tofu from Sticking to the Pan:
Before frying, blot the moisture on the tofu with kitchen paper. After coating it with starch, let it rest for 1 minute to regain some moisture.
Put the tofu in the pan when the oil reaches 60% heat, then turn to medium heat and fry slowly.
Controlling the Sauce Thickness:
Pour the starch water while stirring and observe the state of the sauce to avoid pouring it all at once.
If the sauce is too thin, you can turn up the heat and let the liquid evaporate for 1 - 2 minutes.
Enhancing the Scallion Aroma:
Sprinkle the scallion pieces twice: once before taking the dish out of the pan and once after it is served (to enhance the aroma and color).
Serving Suggestions
Pairing Recommendations:
Staple Foods: White rice (the sauce on rice is great), alkaline noodles (the tofu and noodles soak up the sauce), steamed sweet potato (sweet and refreshing to relieve greasiness).
Side Dishes: Cold cucumber salad (refreshing and spicy-relieving), boiled broccoli (nutritionally balanced), stir-fried spicy shredded potatoes (enriches the texture).
Drinks: Iced oolong tea (relieves greasiness and refreshes), lemonade (fresh and refreshing).
Storage and Reheating:
Storage: Store it refrigerated and tightly sealed. It is recommended to consume within 24 hours.
Reheating: Microwave it on medium heat for 1 minute or re-fry it in a pan with a little oil to keep the outer layer crispy.
Occasions for Serving:
Daily Family Meals: Serve it with white rice for a quick meal.
Entertaining Guests: As a main vegetarian dish, it combines good looks and great taste.
Bento Pairing: Suitable for both hot and cold consumption, ideal for people who bring their lunch to work.
Recipe Variations (5 Flavor Adjustments)
Spicy and Scallion-flavored Tofu
Adjustments:
Add ½ teaspoon of chili powder or 1 teaspoon of Pixian Doubanjiang to the sauce.
After frying the tofu, sprinkle 1 teaspoon of Chinese prickly ash powder to flavor the oil, then add the Chinese scallion sections.
Features: Spicy, numbing, fragrant, and savory, suitable for those who like strong flavors.
Sauce-flavored and Scallion-flavored Tofu
Adjustments:
Replace the light soy sauce with 2 tablespoons of soybean paste in the sauce and reduce the dark soy sauce to ¼ tablespoon.
Add 1 tablespoon of sesame paste for enhanced flavor before thickening.
Features: Rich in sauce flavor and mellow in texture.
Thai Lemon and Scallion-flavored Tofu
Adjustments:
Replace the light soy sauce with 1 tablespoon of fish sauce in the sauce, add 1 teaspoon of lemon juice and ½ teaspoon of sugar.
Sprinkle with sliced Thai chili peppers and mint leaves instead of scallion pieces.
Features: Sour, spicy, appetizing, with an exotic flavor.
Cumin and Scallion-flavored Tofu
Adjustments:
After frying the tofu, sprinkle 1 teaspoon of cumin powder and ½ teaspoon of chili powder.
Replace the Chinese scallion sections with onion slices and fry until slightly charred.
Features: It has a barbecue flavor, suitable for pairing with beer.
Vegetarian Curry and Scallion-flavored Tofu
Adjustments:
Replace the light soy sauce and oyster sauce in the sauce with 1 tablespoon of curry powder + ½ tablespoon of coconut milk.
Add potato chunks (pre-fried until slightly yellow) and carrot chunks and cook together.
Features: Rich in curry flavor, even better when paired with rice.
FAQs:
If the oil temperature is too high, the tofu is prone to burning; if it's too low, the tofu will absorb a lot of oil.
In today's tofu recipe, the main role of oyster sauce is to provide umami and a rich texture. If you don't use it, the final taste will be fresher, highlighting the natural flavors of tofu and scallions. This can also bring out the original flavor of the ingredients. The overall flavor may be lighter, but it will still be delicious.
