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.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.
Ingredients
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.
WATCH Video
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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