20-Minute Scallion Tofu (Perfect for weeknights)

Name: 20-Minute Scallion Tofu (Perfect for weeknights)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 500g slightly firm tofu; 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, or any syrup; 2 tbsp shaoxing wine; 5 stalks spring onions, chopped; 1 chunk ginger, finely minced; 1/2 tbsp Sesame oil; 1 tbsp cornstarch; 1/4 cup water; spring onions, sliced; toasted sesame seeds; cooked jasmine rice

12 steps

Prep:10minCook:10min

Ooooh this is a saucy and satisfying number made with only a few ingredients you may already have lying around! Perfect for weeknights. Serve with hot jasmine rice. You can substitute potato starch for cornstarch.

Updated at: Thu, 17 Aug 2023 12:01:39 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories344.4 kcal (17%)

Total Fat11.2 g (16%)

Carbs45.8 g (18%)

Sugars14.7 g (16%)

Protein18.7 g (37%)

Sodium2488 mg (124%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

Instructions

Step 1

Let's make this saucy satisfying tofu!! NOTE: the potato starch does make the tofu kinda gelatinous so you can sub with cornstarch instead to keep the tofu pieces more crispy, however they will still soften up overtime as they sit in the sauce.

Step 2

Place tofu in kitchen towel and place a plate or book on it while you chop your spring onions and mince the ginger. separate spring onions into the white part and the green part. Then cube your tofu.

Step 3

In a small bowl or jug mix all sauce ingredients.

Step 4

In a larger bowl combine potato or corn starch with salt and pepper and mix. Add tofu cubes and toss to coat.

Step 5

In a fry pan heat an inch of oil. Once the oil is HOT fry the tofu for a minute, making sure no cubes are touching. Flip and fry again for about minute. Once tofu is in the oil it may feel stuck to the bottom at first - just leave it to fry and it'll come unstuck by itself after a minute or so. Drain on some paper towel. (TO AIRFRY: you'll need to spread the tofu in your air-fryer, no cubes touching, and absolutely douse all the tofu in cooking spray on ALL SIDES or you will end up with powdery mouthfuls - it will also take about 9 minutes at 200ºC and you may need to do it in batches. TO PAN FRY: just rotate tofu so all sides fry)

Step 6

Mix your cornstarch slurry and set aside.

Step 7

In a clean pan, heat a few tbsp of oil and fry white part of spring onions and ginger for about 1 minute til aromatic.

Step 8

Turn heat on low, add the sauce and stir for 30sec - 1 minute til hot through, then add your cornstarch slurry, stirring to thicken slightly. You can add a little water if it’s getting too thick.

Step 9

Return tofu to pan once sauce is thickened to your liking and toss to coat.

Step 10

Drizzle with the sesame oil and add remaining spring onions and stir for another 30 seconds and plate up!

Step 11

Plate, topping with extra spring onions and sesame seeds and serve with hot jasmine rice!

Step 12

Enjoy! Please let me know how you go using the 'Made It' feature :)