✅ Step 1: Ingredient List
Here are the main ingredients needed to make Scallion-Braised Tofu.
| Category | Ingredient | Quantity | Notes (Emoji & Description) |
|---|---|---|---|
| Main | Tofu | 300-400g (approx. half block) | 🍞 Prefer Northern Tofu (firm tofu), denser texture, less prone to breaking, easier to pan-fry to a golden crust |
| Accessories | Scallions (Green Onion) | 80-100g | 🌱 Use the white parts for stronger aroma; cut into sections or rolling chunks |
| Ginger | 10g (approx. 2-3 slices) | Sliced, for sautéing | |
| Garlic | 10g (approx. 2-3 cloves) | Sliced, for sautéing (optional) | |
| Other | Cooking Oil | 30-40ml | For pan-frying tofu and stir-frying |
👨🍳 Step 2: Instructions
Making Scallion-Braised Tofu emphasizes prepping the tofu, controlling the heat, and drawing out the scallion fragrance.
- 🍞 Prepare the Tofu (Key Step):
- Cut the tofu into chunks about 1.5-2 cm thick and 4-5 cm long. Some prefer tearing it into irregular chunks by hand, believing it absorbs sauce more easily.
- Remove beany flavor & firm up: Bring a pot of water to a boil, add a little salt, then add the tofu chunks and blanch for about 1-2 minutes. Remove and gently pat dry with a paper towel. This step effectively removes the beany flavor and helps prevent the tofu from breaking during pan-frying.
- 🌱 Prepare Ingredients:
- Take the white parts of the scallions and cut into about 4 cm long sections. You can also gently smash the sections to release more flavor.
- Slice the ginger and garlic (if using) and set aside.
- 🔥 Pan-fry the Tofu (Determines texture & appearance):
- Heat the wok, then add sufficient cooking oil (approx. 20-30ml). Gently swirl the wok to distribute the oil evenly.
- When the oil temperature reaches medium heat (approx. 150°C or 300°F), carefully slide the tofu chunks into the wok. Reduce to medium-low heat for slow pan-frying.
- Pan-fry until one side is golden brown and set, then gently flip to fry the other sides until all sides are an attractive golden brown. Remove and set aside.
- 🍳 Sauté Aromatics & Braise:
- Leave some base oil in the wok. Add the ginger slices, garlic slices (if using), and most of the scallion sections. Sauté over low heat until a rich scallion fragrance is released.
- Return the pan-fried tofu to the wok. Drizzle cooking wine (approx. 10g) around the edge of the wok to remove gaminess and add aroma.
- Pour in the pre-mixed seasoning sauce (mixing method in next step). Gently swirl the wok or turn the tofu to coat it evenly with the sauce.
- Add a small amount of hot water (water level should reach about half the height of the tofu). Cover with a lid, reduce to low heat, and braise for 2-3 minutes, allowing the tofu to fully absorb the flavors of the sauce.
- 🧂 Thicken Sauce & Serve:
- Slowly drizzle the slurry (5g starch + 15g water) into the wok while gently swirling it, allowing the sauce to thicken and cling to the tofu.
- Add the remaining raw scallion sections. Quickly stir-fry a few times, then drizzle with a little sesame oil (approx. 2g) to enhance aroma and shine. Serve immediately.
🌟 Step 3: Seasoning Ratio & Nutrition Info
Precise seasoning ratios are key to the flavor of Scallion-Braised Tofu, especially the balance of savory and salty notes.
| Seasoning | Precise Amount (g) | Notes (Emoji & Description) |
|---|---|---|
| Light Soy Sauce | 20g | Provides main salty and umami flavor |
| Oyster Sauce | 10g | Enhances freshness, adds rich sauce aroma |
| Dark Soy Sauce | 3-5g | Primarily for coloring, gives the dish a reddish-brown hue |
| White Sugar | 5g | Balances saltiness, enhances freshness, mellows the flavor |
| Cooking Wine | 10g | 🍶 Removes beany flavor |
| Table Salt | 1-2g | Adjust to taste, as soy sauce & oyster sauce already contain salt |
| Sesame Oil | 2g | Enhances aroma and shine |
| Slurry (Water Starch) | Starch 5g + Water 15g | Thickens the sauce, helps it cling to ingredients |
| Cooking Oil | 30-40g | For pan-frying tofu and stir-frying |
💡 Chef’s Tips (TIPS)
- Choosing Ingredients is Key: For tofu, prefer Northern Tofu (firm tofu). Its dense texture and rich bean flavor help it hold its shape better during pan-frying and develop a nice exterior with a tender interior.
- Prepping Tofu is Crucial: Blanching is an effective method to remove the beany flavor and make the tofu firmer; don’t skip this step.
- Pan-fry Tofu Without Breaking or Sticking: Ensure the tofu surface is dry before frying; the wok should be hot, and the oil temperature sufficient; after adding tofu, don’t rush to move it – wait until one side sets before gently sliding or flipping.
- Draw Out Scallion Fragrance: When sautéing scallions, use low heat to fully release their sweet aroma and avoid burning and bitterness. Adding scallions in two batches provides both the sweetness of cooked scallions and the fresh fragrance of raw scallions.
- Utilize “Pre-mixed Sauce Bowl”: Pre-mixing the seasoning sauce in a bowl avoids hurriedness during cooking and ensures more even flavor distribution.
