Pan Fried Tofu with Ginger Scallion Sauce

Slices of tofu pan-fried in an aromatic ginger-scallion oil and cooked down in a sweet-savory sauce. Once cooked, the tofu is finished with more of the tasty and earthy ginger scallion sauce. Enjoy this served with rice or noodles for a delicious meal.

GINGER SCALLION SAUCE

The ginger scallion sauce is also very versatile and can be used in many ways - wether as a base for stir-fries, mixed in noodles, a base for sauces, and more. Ginger scallion sauce is one of those condiments that I can never get enough of.

MORE RECIPES USING GINGER SCALLION SAUCE

• Ginger and Scallion Noodles
• Ginger, Scallion and Teriyaki Fried Rice

INGREDIENTS YOU'LL NEED TO MAKE THIS TOFU RECIPE

You'll find the full printable recipe in the card below!

GINGER SCALLION SAUCE

• 1.7 oz fresh ginger
• 1.7 oz scallions
• 1/2 tsp salt or to taste
• 1/2 tsp sugar
• 1/8 tsp Chinese 5 spice powder
• 3/4 cup neutral oil I used vegetable oil

TOFU

• 17.5 oz extra firm tofu
• 1 tbsp oil from ginger scallion sauce
• 1 tbsp ginger scallion sauce
• 1 tbsp soy sauce
• 1.5 tbsp sugar adjust to desired sweetness
• 1 tsp Chinese 5 spice powder optional but highly recommended

PREPARE THE AROMATICS

• Finely chop the mince the scallions or green onions. If using scallions with a thick stem, you can slice them diagonally into strips before slicing them vertically to create small, minced pieces.

• Peel the ginger and then thinly slice. Slice into thin strips, similar to a match stick size.
• Mince the ginger. Alternatively, you can process your ginger to achieve the size. You can also opt to finely grate your ginger.

COOKING THE GINGER SCALLION SAUCE

• In a non-stick pan or skillet, heat the neutral oil over medium heat. Once hot, add the minced ginger.
• Cook for 2-3 minutes or until aromatic. Add the green onions or scallions. Lower the heat.
• Season the ginger scallion sauce. Feel free to adjust to your desired taste.
• Turn off the heat.

STORAGE TIPS

• Transfer the sauce to a jar or heat proof container. Leave the mixture to cool completely before sealing.
• This can be stored in the refrigerate for up to 1 month. Make sure that all the ginger and scallion pieces are submerged in the oil. You can use the oil for stir-fries for extra flavor and fragrance!
• You can check out my Ginger and Scallion Noodles and Ginger, Scallion and Teriyaki Fried Rice for some ideas on how to use your sauce!
• Before using, you can leave some at room temperature since the oil solidifies in the refrigerator. Be sure to use a clean utensil to scoop the sauce to prevent contamination.

COOKING THE TOFU

• Press the tofu to drain any excess water.
• Slice into 3/4-inch thick pieces. You can slice it in any shape you’d like.
• In the same pan as the ginger scallion sauce, add a scoop of oil from the ginger-scallion sauce.
• Once hot, add the slices of tofu. Pan-fry on each side until light brown and crisp around the edges. Don’t overcook.
• You may need to cook the tofu in batches depending on the size of your pan.
• Remove the tofu from the pan.

• Over medium heat, add 1 tbsp of ginger scallion sauce into the pan.
• Add the soy sauce, dark soy sauce (if using), sugar, and Chinese 5 spice powder. Mix well until the sugar has dissolved and starts to thicken.
• Lower the heat. Add back the pan-fried tofu and mix to coat with the sauce.
• Taste the tofu and feel free to season with more soy sauce and sugar, if desired.

SERVE AND ENJOY THE TOFU WITH GINGER SCALLION SAUCE

• Top the tofu with more ginger scallion sauce.
• Serve and enjoy with rice or noodles.

MORE TOFU RECIPES YOU'LL LOVE

Check out my tips on how to store tofu!

• Cold Silken Tofu with Sweet Chili Sauce
• Tofu Sisig
• Shredded Tofu 'Bulgogi'
• Maple Hoisin Tofu
• Baked Peanut and Lime Tofu
• Kung Pao Tofu
• Pineapple Cashew Tofu Stir-Fry
• Crispy Salt and Pepper Tofu

Looking for more Vegan Asian recipes?

You can get a copy of my cookbook, Vegan Asian!

If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!

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