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Scallion-fried tofu is a simple and delicious home-cooked dish that features a slightly charred outer layer of tofu and a soft, scallion-flavored interior. Here is a simple recipe for scallion-fried tofu:

 Materials:

- 1 piece of soft tofu (about 300g)

- 2 green onions

- A small piece of ginger

- Appropriate amount of cooking oil

- 2 tablespoons soy sauce (light soy sauce)

- Dark soy sauce (optional, for coloring) 1 tsp

- 1/2 teaspoon sugar

- Salt to taste

- Water starch (add starch to water and mix thoroughly)

 step:

1. **Prepare the tofu**: Cut the tofu into slices about 1 cm thick. Boil water in a pot and gently blanch the tofu slices in boiling water for 1-2 minutes to remove the beany smell and make the tofu firmer and less prone to breaking. Drain the water after removing from the water.

2. **Prepare scallions and ginger**: Wash and cut scallions into sections, and slice ginger for later use.

3. **Fried tofu**: Take a frying pan or non-stick pan, add a proper amount of cooking oil, when the oil is % hot, put the tofu slices into the pan, fry over medium-low heat until both sides are golden brown and a thin layer of crispy skin forms on the surface. Take out the fried tofu and place it on kitchen paper to absorb excess oil.

4. **Stir-fry scallions and ginger**: Leave a little oil in the pan, add ginger slices and stir-fry until fragrant, then add scallions and stir-fry until the scallions become soft.

5. **Seasoning**: Put the fried tofu back into the pot, add light soy sauce, dark soy sauce (if using), sugar and appropriate amount of water (about enough to cover half of the tofu). Bring to a boil over high heat, then turn to medium-low heat, cover the pot and simmer for a few minutes to allow the tofu to fully absorb the flavor of the seasoning.

6. **Thickening**: Open the lid and check the concentration of the soup. If the soup is too thick, turn up the heat to thicken it. Use water starch to make a water starch slurry, slowly pour it into the pot, stirring while pouring, until the soup becomes slightly viscous and evenly coats the tofu.

7. **Seasoning before serving**: Adjust the salt according to your personal taste. If you like, sprinkle some chopped green onions as decoration.

8. **Ready to serve**: After thickening the soup, stir-fry evenly until the tofu is covered with the soup, then serve.

The key to making scallion-fried tofu is to not overcook the tofu, keeping it tender inside and forming a crispy crust on the outside. In addition, the seasoning should be adjusted according to personal taste to achieve the best taste. Scallion-fried tofu can be used as a main dish or as a side dish, and is very suitable for the family's daily table.

The key to preventing tofu from breaking when frying is to manage the moisture of the tofu and the frying technique. Here are some practical suggestions:

1. Choose the right type of tofu: Choose soft or semi-firm tofu, which has a firmer texture and is less likely to break during frying.

2. **Remove excess moisture**: After cutting or slicing the tofu, first use a paper towel or clean cloth to absorb the moisture on the surface. If time permits, you can put the tofu on a colander and put a heavy object on it (such as a plate with some weights) for a while to remove more moisture from the inside.

3. **Preheat the pan and oil**: Before frying the tofu, make sure the pan has been preheated to the appropriate temperature and the oil is hot enough. This will help the tofu form a crust quickly and reduce the possibility of sticking to the pan and breaking.

4. **Use enough oil**: When frying tofu, there should be enough oil to at least cover most of the bottom of the tofu. This will reduce the area of ​​the tofu that is directly in contact with the bottom of the pan, thereby reducing the risk of breakage.

5. **Flip carefully**: After the tofu is fried until golden and crispy on one side, use a wide spatula or flipping tool to gently flip the tofu. Be gentle and avoid using too much force to break the tofu.

6. **Use a non-stick pan**: If possible, use a non-stick pan to fry the tofu. This will reduce the chances of the tofu sticking to the pan and make it easier to flip over.

7. **Don’t fry the tofu for too long**: Don’t fry the tofu for too long, otherwise it will become dry and brittle due to overheating. Once both sides are fried until golden brown, you can proceed to the next step of cooking.

By following these steps, you can greatly reduce the risk of tofu breaking when frying, and make delicious tofu that is golden in color, crispy on the outside and tender on the inside.

When pan-frying tofu, choosing the right type of tofu is very important as it directly affects the final taste and integrity of the finished product. The best tofu for pan-frying usually has the following characteristics:

1. **Firm texture**: Choose tofu with a firmer texture, such as northern tofu (firm tofu) or semi-firm tofu. These tofu have a lower water content and a tighter structure, which is more suitable for high-temperature frying and is less likely to break.

2. **Not easy to break**: Tofu should have a certain degree of elasticity and toughness so that it can withstand being turned over during the frying process without being easily broken.

3. **Suitable for quick cooking**: Fried tofu usually requires a faster cooking time, so it is more appropriate to choose tofu that can be fried to golden brown in a short time and is not easy to fall apart.

4. **Appropriate taste**: The tofu should have a crispy texture on the outside and tender on the inside after frying, so choose the type of tofu that can form a crispy shell on the surface while still remaining soft on the inside.

Specifically, the following types of tofu are suitable for frying:

- **Northern Tofu (Firm Tofu)**: This is the most common tofu choice for pan-frying because it has a firm texture, withstands high temperatures, and holds its shape well.

- **Semi-firm tofu**: Between soft and firm tofu, suitable for those who want a slightly softer texture.

- **Frozen tofu (tofu that has been frozen and then thawed)**: Tofu that has gone through the freezing and thawing process will form many small holes, which makes it easier to absorb seasonings when fried, and has a unique taste.

When buying tofu, you can judge its texture by observing its appearance and pressing it. Firm tofu usually looks firmer and has a certain elasticity when pressed, but it will not leave obvious handprints. Choosing such tofu will produce better results when fried.

Scallion fried tofu is not only delicious, but also has high nutritional value and certain health benefits. The following are the nutritional value and health benefits of scallion fried tofu:

 Nutritional value:

1. **Protein**: Tofu is a soybean product that is rich in plant protein and is an important source of protein for vegetarians.

2. **Soy isoflavones**: Tofu contains soy isoflavones, which are a type of phytoestrogen that helps regulate hormone balance in the human body and is especially beneficial for women.

3. **Calcium**: Tofu is a good source of calcium, which helps maintain bone health and prevent osteoporosis.

4. **Iron**: Tofu contains a certain amount of iron, which helps prevent iron deficiency anemia.

5. **Low fat**: Tofu itself is low in fat, suitable for weight control and cardiovascular health.

6. **Dietary fiber**: If the tofu used is made from whole beans, it also contains a certain amount of dietary fiber, which helps the health of the digestive system.

 Health-preserving effects:

1. **Lower cholesterol**: Soy protein and soy isoflavones in tofu help lower blood cholesterol levels and are beneficial to cardiovascular health.

2. **Antioxidant effect**: The soy isoflavones in tofu have antioxidant effects, which can help resist free radicals and delay aging.

3. **Promote digestion**: Onions have the effect of stimulating appetite and promoting digestion. Eating them with tofu can help improve the digestion and absorption rate of food.

4. **Anti-inflammatory effect**: Onions contain ingredients such as sulfide, which have certain anti-inflammatory effects and help reduce inflammatory responses.

5. **Enhance immunity**: Vitamin C and other antioxidants in onions help strengthen the immune system and improve the body's resistance.

 notice

- When cooking scallion tofu, try to use less oil and less salt to retain more nutritional value.

- Choose tofu made from non-GMO soybeans to avoid potential health risks.

- If you have any special health conditions or dietary restrictions, please consult your doctor or nutritionist to determine if it is appropriate for you to eat Scallion Tofu.

In short, scallion-fried tofu is a delicious and healthy dish that is suitable as part of your daily diet and helps maintain good health and nutritional balance.