20-Minute Saucy Scallion Tofu
Prep Time: 10m | Cook Time: 10m | Servings: 2-3
Ingredients
- 500g firm tofu, slightly
- 1/2 cup potato starch, or cornstarch
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1/4 cup soy sauce
- 1/4 cup vegan oyster sauce
- 1 tbsp sugar
- 2 tbsp Shaoxing wine
To Cook
- 5 stalks spring onions, chopped
- 1 chunk ginger, finely minced
- 1/2 tbsp sesame oil
To Thicken
- 1 tbsp cornstarch
- 1/4 cup water
To Serve
- spring onions, sliced
- toasted sesame seeds
- jasmine rice, cooked
Instructions
- Press tofu in a kitchen towel with a plate or book on top. Meanwhile, chop spring onions and mince ginger. Separate spring onions into white and green parts. Cube the tofu.
- In a small bowl or jug, mix all sauce ingredients and set aside.
- In a larger bowl, mix starch (potato or corn) with salt and pepper. Add cubed tofu and toss gently to coat.
- Heat about 1 inch of oil in a frying pan. Once hot, add tofu cubes without crowding the pan. Fry for 1 minute per side, flipping carefully. Tofu may initially stick - leave it undisturbed and it will release. Drain on paper towel.
- AIRFRY OPTION: Spray tofu generously on all sides and air fry at 200ºC for ~9 minutes in batches.
- PAN-FRY OPTION: Rotate to fry all sides evenly.
- Mix your cornstarch slurry and set aside.
- In a clean pan, heat a few tablespoons of oil and sauté the white parts of the spring onions and ginger for ~1 minute until aromatic.
- Reduce heat to low, pour in the prepared sauce, and cook for 30 seconds to 1 minute. Stir in cornstarch slurry to thicken the sauce. Add a splash of water if it gets too thick.
- Return tofu to the pan and gently toss to coat in the sauce.
- Drizzle with sesame oil, add green parts of spring onion, stir for another 30 seconds.
- Plate up, sprinkle with extra green onion and sesame seeds.
- Serve immediately with hot jasmine rice and enjoy!
Notes
- Potato starch creates a more gelatinous texture, while cornstarch keeps the tofu crispier. Choose based on your texture preference (both work!)
