Crispy Tofu With Spring Onion Oil Recipe

Ever had one of those days where you just crave something crispy, savory, and oh-so-satisfying? Today, I’m about to introduce you to a tofu dish that’s not just a meal, but an experience that’ll make your tastebuds do the happy dance! 💃✨

I love creating dishes that are both healthy and satisfying. My Crispy Tofu With Spring Onion Oil is no exception.

It packs plant-based protein from firm tofu and, with the essence of spring onions, ginger, and a hint of chili, it crunches. Soy sauce and sesame oil amplify the straight-from-the-pan flavors; my kitchen is rich with their deliciousness and healthfulness—even more when I consider how little time it takes to whip this up.

Crispy Tofu With Spring Onion Oil Recipe Ingredients

• Firm Tofu: High in protein and low in calories, tofu is a versatile plant-based ingredient that’s rich in essential amino acids and provides a good source of iron and calcium, making it a powerhouse for vegan and vegetarian diets.
• Cornstarch: Adds a crispy texture to dishes; it’s a gluten-free thickener that creates a light and crunchy coating when frying, while imparting minimal flavor.
• Spring Onions: Fresh and aromatic, spring onions offer a subtle onion flavor, adding a burst of color and a nutritional boost with vitamin C and dietary fiber.
• Soy Sauce: A savory condiment packed with umami flavor, soy sauce enhances dishes with its saltiness and depth, while contributing to a complex taste profile.
• Sesame Oil: Known for its rich, nutty aroma, sesame oil is used as a flavor enhancer in Asian cuisine and offers healthy fats along with a distinctive taste.

Crispy Tofu With Spring Onion Oil Recipe Ingredient Quantities

• 14 oz (400g) firm tofu, drained and pressed
• 3 tablespoons cornstarch
• 4 tablespoons vegetable oil, divided
• 6 spring onions (scallions), finely sliced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 1 red chili, finely sliced (optional)
• Salt to taste
• Freshly ground black pepper to taste

How to Make this Crispy Tofu With Spring Onion Oil Recipe

1. Firm tofu should be cut into 1-inch cubes and dried to remove excess moisture. To dry tofu, pat it with paper towels.

2. In a bowl, combine the cornstarch and the tofu cubes, tossing them together to coat the tofu cubes very evenly. You want the cornstarch on the cubes, not in the bowl. The cornstarch will help give the tofu a lovely crispness.

3. In a large, non-stick frying pan, heat 2 tablespoons of vegetable oil over medium-high heat.

4. Carefully add the tofu cubes to the pan, making sure not to overcrowd, and fry them until they are golden brown and crispy on all sides (about 2-3 minutes per side). Remove them from the pan and drain on a paper towel-lined plate. Season the tofu with salt to taste.

5. In a small saucepan, over medium heat, warm the other 2 tablespoons of vegetable oil.

6. Finely sliced spring onions, grated ginger, and red chili (if using) are added to the saucepan. They cook while being stirred frequently until the onions are softened and fragrant. This takes about 2 minutes.

7. Take the saucepan off the burner and mix in the soy sauce and sesame oil.

8. Add fresh black pepper to the onion oil mixture to taste.

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9. Serve by arranging the crispy tofu onto a platter and drizzling with the spring onion oil.

10. You may garnish with extra spring onion slices and red chili for heat and presentation. Enjoy at once.

Crispy Tofu With Spring Onion Oil Recipe Equipment Needed

1. Knife
2. Cutting board
3. Paper towels
4. Mixing bowl
5. Large non-stick frying pan
6. Spatula or tongs
7. Plate
8. Small saucepan
9. Grater (for ginger)
10. Measuring spoons

FAQ

• Do I need to press the tofu before cooking?Indeed, pressing the tofu eliminates surplus moisture, permitting it to turn crisp when prepared.
• Can I use a different type of oil?Indeed, any oil suitable for high heat can replace vegetable oil in this context, such as canola or grapeseed oil.
• Is it necessary to use cornstarch?A crispy coating can be achieved with cornstarch, but you can also use potato starch or rice flour as alternatives.
• How can I make this dish spicier?To amp up the spice level, add more red chili or a more potent variety.
• Can I make this dish ahead of time?Prepare the spring onion oil in advance so that the maximum crispiness is achieved when you enjoy the dish fresh.
• Is there a substitute for soy sauce?Tamari or coconut aminos can serve as a soy sauce substitute.
• How do I store leftovers?Put remnants in an airtight container inside the fridge, and use a preheated oven to warm the good stuff. That way, it’ll maintain its crispness.

Crispy Tofu With Spring Onion Oil Recipe Substitutions and Variations

Tofu, firm (14 oz): For the same texture, use extra-firm tofu, or for a nuttier taste, try tempeh.
(3 tablespoons) of cornstarch: Substitute with the same amount of arrowroot powder or potato starch for similar crispiness.
Canola oil or grapeseed oil for neutral flavor; olive oil for a hint of richness.
Use tamari for a gluten-free option or coconut aminos for a slightly sweet flavor.
Optional red chili: Use chili flakes or a pinch of cayenne pepper if fresh chili is unavailable.

Pro Tips

1. Press the Tofu Properly Ensure the tofu is well-pressed to remove as much moisture as possible before coating with cornstarch. This step is crucial for achieving the desired crispy texture.

2. Use a Non-Stick Pan A high-quality non-stick frying pan will help prevent the tofu from sticking and breaking apart, ensuring even browning and crispiness.

3. Don’t Overcrowd the Pan Fry the tofu in batches if necessary. Overcrowding the pan will lower the temperature and result in soggy tofu rather than crispy pieces.

4. Flavor Layering Consider marinating the tofu in a mixture of soy sauce, ginger, and sesame oil for an hour before coating with cornstarch for additional depth of flavor.

5. Serve Immediately To enjoy the tofu at its crispiest, serve it immediately after drizzling with the spring onion oil. If made in advance, reheat the tofu in a hot oven to crisp it up again before serving.