Scallion Pan-Fried Tofu
Scallion Pan-Fried Tofu is a home-style vegetable dish at difficulty 2/5 (Easy), about 364 kcal. Crispy on the outside and tender on the inside, with a rich scallion aroma, salt. Ingredients and step-by-step instructions are below, with notes for home cooking.
2 / 5
★★☆☆☆
364 kcal
Ingredients
- White tofu
- Scallions
- Green pepper
- Salt
- Chicken bouillon / MSG
- Flat-bottomed pan
Steps
- Wash the tofu. Slice it to approximately 5 mm thickness and place it on a plate.
- Wash the scallions, remove the roots, chop them into small pieces, and set aside.
- Wash the pepper, cut it open, remove the seeds, and cut it into 1cm * 1cm pieces, and set aside.
- Heat the pan and add the number of portions * 9ml of oil.
- Once the oil is in the pan, let it coat the bottom evenly. Evenly place the tofu in the pan and fry over low heat until golden yellow before flipping.
- Once both sides are golden, remove from the pan and set aside in a plate.
- Add enough oil to cover the bottom of the pan again, pour in the pepper, and stir-fry over high heat. Crack or press the pepper for about 3 minutes.
- Add the tofu, stir-fry, add salt and chicken bouillon. After stir-frying for 1 minute over medium heat, pour in 10 ML of water and reduce over high heat.
- Before serving, sprinkle the chopped scallions from earlier onto the dish before taking it out of the pan.
Notes
Crispy on the outside and tender on the inside, with a rich scallion aroma, salty umami, and a slight spicy kick. It is a classic home-style dish. The tofu is rich in plant protein and calcium; paired with green peppers and scallion stalks, it balances nutrition. The difficulty is moderate; you need to control the low-heat slow-frying. Beginners can succeed by following the steps patiently. The whole process takes about 30 minutes.
Estimated Difficulty: ★★☆
Estimated Calories: 364 kcal
Calculations:
Determine how many portions you plan to make before each cooking. One portion is enough for 1 person.
Total Amounts:
- Quantity of White Tofu = Portion Count * 0.8 (round up to nearest whole number).
- Quantity of Peppers = 1.5 pieces/section of three people.
- Quantity of Scallions = 2 stalks/section of three people.
- Quantity of Salt = Portion Count * 3g.
- Quantity of Chicken Bouillon = Portion Count * 1.5g.
Use the above requirements to calculate the proportion of raw materials to be used, adjusting according to personal taste.
If you find problems or areas for improvement in the process following this guide, please open an Issue or Pull request.