Scallion Tofu Recipe

This tofu recipe hits the sweet spot for me because it’s super easy to whip up on a busy weeknight and still packs a punch with its savory, umami-rich flavors. Plus, there’s just something so satisfying about the crispy edges of the tofu soaking up that delicious sauce—it’s my go-to comfort food!

Tofu Scallion is a dish I adore for its uncomplicatedness and flavors. Firm tofu, sliced scallions, and a soy-rice vinegar-sesame oil blend create a savory, unctuous dish with a satisfying taste.

The minced garlic (I don’t see why you would leave it out) adds another layer of flavor, and the optional red pepper flakes really do make it better. (They’re not fish sauce, but they’re flavorful.) This is a nutritious dish that achieves way more than it should, given its ingredients list.

Ingredients

• Firm Tofu: Rich in protein and calcium, it’s a heart-healthy plant-based option.
• Scallions: Packed with vitamins A, C, and K, adding a fresh, mild onion flavor.
• Soy Sauce: Provides umami and saltiness, enhancing the dish’s savory depth.
• Sesame Oil: Offers a nutty aroma and flavor, enriching the dish with healthy fats.
• Rice Vinegar: Adds a slightly sweet tang, balancing the dish’s flavors.
• Mirin: A sweet rice wine, softening acidity and adding a glossy finish.
• Red Pepper Flakes: Optional heat, boosting metabolism and adding an exciting kick.

Ingredient Quantities

• 14 oz (400g) firm tofu, well-drained and cubed
• 2 tbsp vegetable oil
• 3-4 scallions, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp mirin or cooking sake
• 1 tsp sugar
• ½ tsp red pepper flakes (optional)
• Salt and pepper to taste

Instructions

1. Remove excess moisture from the tofu by pressing it, and cut it into cubes.

2. In a non-stick skillet, add 1 tablespoon of vegetable oil and heat over medium. Add the tofu cubes and season with salt and pepper. Cook until the tofu is golden on all sides, about 10-15 minutes. Remove and set aside.

3. In the same skillet, add the rest of the vegetable oil, 1 tablespoon. Sauté the garlic in that oil over medium heat until it gives off a fragrance, which should take about 1 minute.

4. Put the chopped scallions into the frying pan and stir-fry for about 1-2 minutes until they are tender.

5. Mix the soy sauce, sesame oil, rice vinegar, mirin, sugar, and red pepper flakes (if using) in a small bowl.

6. The sauce should be poured into the skillet where the garlic and scallions are, and stirred so that everything combines.

7. Return the tofu to the skillet and gently mix to coat everything in the sauce so that it is evenly distributed.

8. Let the sauce simmer and reduce a bit—it only needs 2-3 minutes—to really help the tofu absorb the flavors.

9. If necessary, add more salt and pepper to adjust the seasoning.

10. Present the scallion tofu at the temperature of your preference. It is best served hot and garnished with extra scallions if you have them (which is always recommended). Do enjoy this meal!

Equipment Needed

1. Tofu press or heavy object (for pressing tofu)
2. Cutting board
3. Chef’s knife
4. Non-stick skillet
5. Spatula
6. Small bowl (for mixing sauce)
7. Measuring spoons
8. Spoon or whisk (for stirring sauce)
9. Serving platter

FAQ

• Can I use silken tofu instead of firm tofu?For this recipe, using firm tofu is preferable since it maintains its form more effectively while being cooked. Silken tofu, on the other hand, is likely to disintegrate.
• Is there a substitute for mirin or cooking sake?Mirin can be substituted with a combination of rice vinegar and a little sugar, or just plain rice wine, if you have it.
• Can I adjust the spice level?Certainly, you can control the level of spiciness to your liking by either increasing or omitting the red pepper flakes.
• How can I make the tofu crispier?Tofu will be crispier if you press it to remove water, then cook it in hot oil until crisp and brown. This method works for any dish that needs the texture of crispy tofu.
• Is this recipe vegan?This recipe is indeed vegan if you employ soy sauce and mirin that are friendly to vegans.
• Can I add more vegetables?For extra texture and taste, feel free to throw in bell peppers, snap peas, or mushrooms.
• How do I store leftovers?Store leftover food in a tight-sealed container in the fridge for no more than three days. Reheat on the stove for the best results.

Substitutions and Variations

Firm tofu: Silken or soft tofu for a more velvety final texture, though it may require more care.
Oil from vegetables: Canola, sunflower, or avocado.
Soy sauce: Tamari (gluten-free) or Liquid Aminos.
Sesame oil: Toasted sesame oil for a more potent flavor, though use it sparingly.
Mirin or cooking sake: Substitute dry sherry or white wine, adjusting for sweetness.

Pro Tips

1. Pressing Tofu Thoroughly For the best texture, ensure you press the tofu for at least 20 minutes to remove as much moisture as possible. Use paper towels or a clean kitchen towel and place a weight on top, like a heavy skillet, for even pressure.

2. Pan-Fry in Batches If your skillet is small, consider frying the tofu in batches. Overcrowding the pan can lead to steaming instead of the desired crispiness on the tofu’s surface.

3. Caramelize the Garlic To enhance the flavor, let the garlic get slightly golden but not burnt before adding the scallions. This adds deeper flavor and fragrance.

4. Balancing Sauce Ingredients Taste the sauce before adding it to the skillet. Adjust the balance between saltiness, sweetness, and acidity according to your preference by tweaking the soy sauce, sugar, or vinegar amounts.

5. Garnish and Serve Appropriately For added texture and flavor, consider garnishing with toasted sesame seeds or finely chopped fresh herbs like cilantro, along with extra scallions, just before serving. This adds a fresh and vibrant note to the dish.