This is a simple yet impressive Chinese dish. My grandmother would whip this dish up in a just a few minutes and the squares always disappeared just as quickly. All the ingredients are readily available at any grocery store, so give it a shot!
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Ingredient List
1 Package Firm Tofu (14oz)
3 Stalks of Scallions
3 Tablespoons of Soy Sauce
1 Tablespoon of Sugar
1 Teaspoon of Salt
1/2 Cup of Water
1/2 Cup Vegetable Oil
1/2 Cup of Corn Starch
Step 2: Prep and Cook the Tofu
Begin by heating the oil in a frying pan, cast iron works particularly well.
Then begin the tofu preparation:
Step One: Pat dry the tofu with a paper towel and cut into 1" squares (half the tofu block lengthwise first, then cut crossways into even parts) and coat the tofu slices with salt.
Step Two: Whisk the egg in a bowl.
Step Three: Gently coat all sides of the tofu in corn starch, make sure to cover the entire piece, carefully shaking the cornstarch helps.
Step Four: Coat the tofu in the egg mixture and set down (be gentle) in pan, cook on medium-low heat until brown on both sides.
Hint: Blot the tofu on a paper towel when browned if using a smaller pan.
Step 3: The Sauce
After lifting the tofu pieces out of the pan, do NOT drain the oil and keep the burner on.
Then begin the sauce:
Step One: Slice the scallion in 2" diagonals and drop into the same pan and let it char.
Step Two: Add the soy sauce, sugar, and water.
Step Three: Let it simmer for 1 minute and remove from heat.
Serve stacked with scallion sauce drizzled on top, or family style on a large plate with scallion sauce in a ramekin on the side.