Pan-Fried Tofu with Scallions and Soy Sauce
- camissonia
- Nov 10
- 1 min read
Very simple ingredients in this recipe. In fact, the most time-consuming part (if you consider 10-15 minutes time consuming) is the pan-frying of the tofu to achieve a lightly golden, crispy exterior. This dish is standard fare in Taiwanese cuisine and a fixture in my mom's home cooking. The sliced Fresno chili is not traditional, but something I like to add for color & a little kick. I've cooked this dish two ways: one using firm/regular tofu and the other using soft tofu - both are equally good, just a tad different in texture.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Slice tofu into 12 square pieces (about 2" x 2" each). Prep & cut the vegetables.
2
Stir together the sauce ingredients in a cup or bowl; set aside.
3
Heat 1/2 cup of vegetable oil over medium high heat. With paper towels, blot tofu to remove excess water. Add the tofu to the hot oil and fry until golden brown, about 2-3 minutes per side. Tofu should be fried in a single layer - cook in batches, if needed. Remove fried tofu to a paper towel-lined plate to drain. Set aside.
4
Remove all but about 1 tsp of oil from the pan, bring back up to medium high heat and add scallions & garlic. Cook briefly, about 10-15 seconds, then add fried tofu slices.
5
Pour the sauce over the tofu & bring to a boil; reduce heat to low & simmer, covered, about 15 minutes or until sauce is slightly reduced. Bring sauce back up to a boil then add the cornstarch slurry. Cook for about 1 minute or until the sauce is thickened.
6
Place the tofu on serving dish, pour sauce over & serve with steamed white rice.
Instructions
14-oz box soft or firm tofu
4 scallions cut into 2" sections
4 cloves garlic smashed & halved
1 cup water + 1 tsp Totole* chicken powder
4 tbsp soy sauce
1 tbsp rice wine
2 tsp sesame oil
1 tbsp sugar
Sauce
1 tbsp cornstarch
3 tbsp sauce mixture or water
Cornstarch Slurry
1/2 cup vegetable oil
1 Fresno chili seeded and thinly sliced
Garnish
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Pan-Fried Tofu with Scallions & Soy Sauce
Prep Time
15 min
Cooking Time
20 min
Rest Time
0 min
Total Time
35 min
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