Ying's ideas of easy Chinese home-cooking

Crispy Tofu with Spring Onion Oil

葱油脆豆腐

After the Chinese New Year, also known as Spring Festival, it’s officially spring now. And the weather is getting warmer and humid. Unlike in winter, I would like more vegetables cooked lightly. I am writing two easy vegetarian dishes that I made recently.

Tofu and spring onion/scallion are perfect partners. A piece of silky tofu, a handful of chopped spring onion, some drops of black vinegar, soy sauce and chili oil, has been one of my favourite dinner choices through spring, summer and autumn in warm Hong Kong. In this recipe, I fry the tofu cubes coated with cornstarch. It’s crispy when hot and a little chewy after getting cold, both taste so good.

In this recipe, spring onion and scallion are both suitable. Well, actually I don’t find big difference between them. For tofu, I use extra firm one, but the usual firm tofu is good enough.

Ingredients –
Extra firm tofu, 1 big piece;
Spring onion, 40g;
Cornstarch, or green bean starch, potato starch;
Salt, sugar, olive oil.

How to do –
1. Cut the tofu into thick cube, gently dry with kitchen towel, and coated thinly with cornstarch;

2, Heat some oil in hot pan, a bit more oil than when you pan-fry. It’s in between deep-fry and pan-fry. Put in the tofu cubes, keep medium high heat, and fry all sides till golden. Cornstarch wouldn’t easily get burnt when deep-frying and can keep crispiness longer;

3. Put the fried tofu on a plate, sprinkle a generous handful of chopped spring onion, a small pinch of salt and sugar. Then heat 3 or 4 tablespoon of olive oil, when there is smoke, then it’s hot enough. Pour the oil immediately on the spring onion;
4. Serve right way.

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