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Prepare the braising sauce: In a medium bowl, combine the diagonally sliced green onions, light soy sauce, dark soy sauce, oyster sauce, salt, chicken bouillon, and granulated sugar.

Add the corn starch and water to the sauce mixture. Mix everything well until the corn starch is dissolved and the sauce is uniform. Set aside.

Prepare the tofu: Gently break the block of tofu into small, bite-sized cubes. You can do this by hand for a rustic look or cut with a knife.

Heat the oil: Pour the hot oil into a large pan or wok over medium-high heat. Ensure the oil is hot enough for frying (a small piece of tofu should sizzle when added).

Fry the tofu: Carefully add the tofu cubes to the hot oil in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry until all sides are golden brown and slightly crispy, turning occasionally.

Add the sauce: Once the tofu is golden, pour the prepared sauce mixture over the tofu in the pan. Stir gently to coat all the tofu pieces.

Simmer and thicken: Bring the mixture to a boil over high heat, then reduce the heat to a simmer. Cook for 2 minutes, allowing the flavors to meld and the sauce to thicken.

Serve: Transfer the scallion braised tofu to a serving dish and serve immediately, garnished with extra fresh green onions if desired.


Prepare the braising sauce: In a medium bowl, combine the diagonally sliced green onions, light soy sauce, dark soy sauce, oyster sauce, salt, chicken bouillon, and granulated sugar.

Add the corn starch and water to the sauce mixture. Mix everything well until the corn starch is dissolved and the sauce is uniform. Set aside.

Prepare the tofu: Gently break the block of tofu into small, bite-sized cubes. You can do this by hand for a rustic look or cut with a knife.

Heat the oil: Pour the hot oil into a large pan or wok over medium-high heat. Ensure the oil is hot enough for frying (a small piece of tofu should sizzle when added).

Fry the tofu: Carefully add the tofu cubes to the hot oil in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry until all sides are golden brown and slightly crispy, turning occasionally.

Add the sauce: Once the tofu is golden, pour the prepared sauce mixture over the tofu in the pan. Stir gently to coat all the tofu pieces.

Simmer and thicken: Bring the mixture to a boil over high heat, then reduce the heat to a simmer. Cook for 2 minutes, allowing the flavors to meld and the sauce to thicken.

Serve: Transfer the scallion braised tofu to a serving dish and serve immediately, garnished with extra fresh green onions if desired.
