Scallion Tofu (葱烧豆腐)
Yield: 2
Pan-fried tofu braised in a light soy-based sauce with scallions until the sauce thickens to a glaze.
| prepCut tofu into ¾ inch / 2 cm slices, pat dry with kitchen paper | ||||
| 450 g firm tofu, sliced | Fry scallion white until lightly brown | Add sauces, sugar, water & scallion green; braise 2 min | Stir in cornstarch slurry, simmer until thickened | |
| 8 scallion stalks, white part finely chopped, green part halved | ||||
| 60 ml neutral cooking oil | Pan-fry tofu until golden both sides | |||
| 2 tablespoons light soy sauce | ||||
| ½ tablespoon dark soy sauce | ||||
| ¼ teaspoon sugar | ||||
| 240 ml water | ||||
| 2 teaspoons cornstarch mixed with 3 teaspoons water | ||||
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