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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!

Pan-Fried Tofu with Ginger Scallion Sauce

5 from 6 votes

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.

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.

Print Recipe Pin this Recipe Rate this Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Appetizer, Condiments, Main Course, Sauces, Side Dish, Sides, Snack, Starters

Cuisine Asian, Chinese, East Asian

Servings 3 servings

Calories 329 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

GINGER SCALLION SAUCE

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

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

Instructions

 

GINGER SCALLION SAUCE

• 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.
• 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 with the salt, sugar, and Chinese 5 spice powder. Feel free to adjust to your desired taste.
• Turn off the heat.
• Transfer the sauce to a jar or heat proof container. Leave the mixture to cool completely before sealing.

STORAGE TIPS

• 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 recipes 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.

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

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NUTRITIONAL INFO

Serving: 1serving | Calories: 329kcal | Carbohydrates: 15g | Protein: 14g | Fat: 25g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Sodium: 832mg | Potassium: 400mg | Fiber: 1g | Sugar: 9g | Vitamin A: 165IU | Vitamin C: 4mg | Calcium: 77mg | Iron: 3mg

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