Grilled Tofu with Chives

Overview

I learned this dish from the famous Taiwanese chef Chef Aji on the Internet. You can find it on YouTube or video websites such as iQiyi and Youku. He can be said to be a leader in Taiwanese cooking circles and has a high reputation. After watching many of his food videos, I found that his seriousness and meticulousness in cooking, as well as many effective tricks (meaning tips), are worth learning. He taught the audience a lot of basic knowledge. Many times, my cooking experience comes from him, as well as the performances of Guo Zhuxi, Wu Bingcheng, and James in "Food and Phoenix Flavor". As Master Aji said, they simplified the steps and specially designed them for mothers-in-law. It is worth watching. Sometimes using the simplest and most everyday ingredients to make delicious, healthy dishes is a high level. This is clearly reflected in the videos of Master Aji and the chefs mentioned above. This dish is made from a wide range of materials, rich in flavor, less oily and not greasy, easy to digest, and suitable for all ages. To clarify, the large and small spoons mentioned in the article refer to standard measuring spoons, not the kind of spoons we use for dining.

Tags

• hot dishes
• home cooking
• chives
• medium-firm tofu
• sesame oil
• white sugar
• pepper
• soy sauce

Ingredients

Steps

1. 1 Cut green onions into cylindrical sections and cut tofu into cubes, about 1 cm thick;

   

2. 2 Heat oil in a cold pan, add about 4 tablespoons of oil, add scallions and sauté until fragrant. Slowly stir-fry scallions over low heat until the oil turns light green and the scallions are white and golden yellow;

   

3. 3 Pour the filtered oil into the green onion, put the oil in a bowl, and leave the bottom oil in the pot;

   

4. 4 Turn on the high heat and put the tofu in rows when putting it in the pot. Shake the pot to see if the tofu is browned. When frying the tofu, we need to turn the tofu over. You can use a spoon to slide the nearest piece of tofu forward along the edge of the pot. Then push it back with your hand or another spoon, and the tofu will be flipped. Then put it in the back and push it forward. The other piece of tofu will be in the front, and so on;

   

5. 5 While frying, pour a little of the scallion oil you just stir-fried;

   

6. 6 Fry both sides of the tofu until golden brown;

   

7. 7 Heat water to cover the tofu noodles, add about 2 tablespoons of light soy sauce and 1/2 teaspoon of fine sugar, cover the pot and simmer for about 5 minutes;

   

8. 8 When the time is up, lift the lid and collect the juice, but don't collect it too dry. Leave about half of the original juice. Add the stir-fried scallions, turn off the heat, pour in about 2 tsp of sesame oil, 1/2 tsp of pepper, and pour about 1 tbsp of the last scallion oil into the pot. Shake the pot a few times and it's ready to serve.