Golden Pan-Fried Tofu with Scallion Dip
Pat firm tofu dry and let the underside turn golden before flipping.
Servings Ingredient Calculator
Default: 2 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Firm tofu300 g
- Neutral oil1 tbsp
🥣 Sauce & Seasoning
- Soy sauce1 tbsp
- Water1 tbsp
- Chopped scallion1 tbsp
- Sesame oil1 tsp
- Sesame seeds1/2 tsp
👨🍳 Cooking Steps
Slice tofu 1 cm thick. Gently blot both surfaces with kitchen paper.
Warm a wide nonstick pan over medium heat, add oil, and lay tofu in one layer.
After about 3–4 minutes, check underneath. When golden, slide a wide spatula fully under and turn. Cook the second side 3–4 minutes. If stuck, do not force it; adjust heat and wait briefly.
Mix soy sauce, water, scallion, sesame oil and seeds. Serve separately with the hot tofu.
🌟 Pro Chef Tips
- • Timing varies by pan and tofu thickness; check the color.
- • Serve the dip separately to season each bite.
⚠️ Avoid Common Pitfalls
- ❌ Silken tofu is too fragile for this method.
- ❌ Forcing stuck tofu loose can tear it.
🧊 Storage & Reheating Advice
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm over low heat in a skillet with a tiny dab of fresh butter to restore full aroma.
❓ Frequently Asked Questions
Q. Must I press it under a weight?
A. This method uses firm tofu and only blots surface water.