Ingredients
1 pound soft tofu
2 teaspoons light soy sauce
1/4 teaspoon dark soy sauce
1 tablespoon oyster sauce (or vegetarian oyster sauce)
1/2 teaspoon sugar
2 tablespoons water
1/4 cup cornstarch
1/2 teaspoon salt
3 tablespoons vegetable oil
1 scallion (chopped)
Instructions
Slice the block of tofu in half lengthwise, then slice into 1/2 inch thick rectangles.
Make the sauce by combining the light soy sauce, dark soy sauce, oyster sauce (or vegetarian oyster sauce), sugar, and water. Set aside.
Heat a non-stick pan over medium heat, and add the oil. In a shallow dish, mix 1/4 cup cornstarch with 1/2 teaspoon salt. Quickly coat the tofu slices with this dry mixture. Add them directly to the pan as you dredge them, and pan-fry until crisp and golden on both sides, about 4-5 minutes per side.
Remove the crispy tofu from the pan and arrange on a serving plate.
Pour the sauce mixture into the same pan you cooked the tofu in, and bring to a simmer. Simmer until the sauce has reduced to a syrupy consistency and drizzle over the tofu. Garnish with chopped scallion.
by cherrybomb1024
2 Comments
Looks great! Did you press the liquid out of the tofu first?
This reminds me of the Vietnamese fried tofu with green onions dish. Similar concept but the sauce is fish sauce, a bit of sugar, and water. It’s one of my absolute favorite dishes and I can eat a whole fish myself in one sitting. There are vegan fish sauces available in Asian markets and there are a few vegan fish sauce recipes floating around online too.