Everything depends on the first three minutes: star anise and two thirds of the scallion whites go into cold oil and warm up slowly, which extracts the perfume without burning it. That oil fries the tofu, the braising liquid builds on it, and the last third of the scallions goes in late so a second layer of allium survives to the plate.
Chinese home cooking · Main
Scallion-Oil Braised Tofu With Star Anise and Golden Whites
Firm tofu triangles fry in oil that has been slowly perfumed with star anise and scallion whites, then braise briefly and finish with a cornflour glaze that coats every corner.
- Prep10 min
- Cook20 min
- Serves2
- LevelEasy
Ingredients
| 1 block | firm tofu , cut into even triangles about 1 cm thick |
| 1 | large scallion , whites only, sliced on the diagonal |
| 1 tbsp | light soy sauce |
| 1 tsp | salt |
| 2-3 | star anise |
| 1 tbsp | cornflour , mixed with 2 tbsp water |
| 3 tbsp | neutral oil , more than a plain stir-fry needs |
| water , to just cover the tofu | |
| MSG or chicken bouillon , a small pinch |
Method
- Cut the tofu into triangles of even thickness so they fry without breaking.
- Slice the scallion whites on the diagonal into long curls and set aside a third of them for later.
- Pour the oil into a cold pan, add the star anise and two thirds of the scallion whites, and warm over low heat until the whites are barely golden and the oil smells strongly of scallion.
- Push the aromatics aside, add the tofu in one layer and fry over medium heat until both faces are golden and crisped.
- Splash the light soy sauce down the side of the pan and let it sizzle into the tofu.
- Add water to just cover, cover the pan, and simmer on medium-low for 7 to 8 minutes.
- Add the reserved scallion whites and simmer another 3 to 4 minutes.
- Season with the salt and a pinch of MSG, pour in the cornflour slurry, and reduce over high heat, tossing, until the sauce clings to every piece. Serve hot.
Notes
- Firm tofu, not silken. The frying stage gives it a skin that holds through the braise.
- Cold oil to start is what keeps the scallions from scorching before their flavour is out.
Ratios and technique checked against 田田田～💗 on Douguo (家常葱烧豆腐). The method here is written by Stellaok; the photograph is the source kitchen's, credited on the image above and linked back to the page it came from. No recipe text is reproduced.