China · Home-style
Pan-Fried Tofu with Scallions
Slices of tofu fried until crisp outside and tender within, then tossed with green chili and finished with a heavy scattering of scallion. Savory with a mild heat.
This is pan-fry style home cooking, where the tofu is browned first and the seasonings are cooked in the same wok afterwards rather than going into a sauce. Scallion in quantity is the point, both as aroma and as something to eat with every bite. Pressing the tofu down and waiting is what separates a crisp surface from a pale one.
Ingredients
- chilies1.5 pieces
- scallions2 pieces
- salt3 g
- chicken bouillon powder1.5 g
Directions
- 1
Wash the tofu and cut it into slices about 5 mm thick, then set them on a plate.
- 2
Wash the scallions, trim the roots and chop them.
- 3
Wash the chilies, split them, remove the seeds and cut them into 1 cm pieces.
- 4
Heat the wok and add servings * 9 ml of oil.
- 5
Swirl the oil to coat the base, lay in the tofu evenly and fry over low heat until golden, then flip.
- 6
Once both sides are golden, transfer the tofu to a plate.
- 7
Top up the oil to cover the base of the wok, add the chilies and stir-fry over high heat, pressing them with the spatula for 3 minutes.
- 8
Return the tofu, toss, add the salt and chicken bouillon powder, stir over medium heat for 1 minute, then add 10 ml of water and reduce over high heat.
- 9
Scatter over the chopped scallion and serve straight from the wok.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.