葱烧豆腐 - tahu with spring onion

Ingredients

• 450 gtofu
• 8spring onions
• 2 tbsplight soy sauce
• ½ tbspdark soy sauce
• ½ tsppalm sugar
• 200 mlwater
• 2 tsp + 3 tsp watercornflour
• 4 tbspoil

Instructions

1. 1

   Cut the tofu

   Cut the tofu into slices or cubes about 2 cm thick. Finely chop the white parts of the spring onions and cut the green parts in half.

2. 2

   Fry the tofu

   Heat the oil in a pan, add the tofu and fry until golden brown. Lift it out and set it aside.

3. 3

   Brown the whites

   Add the chopped white parts of the spring onions to the pan and fry until golden brown.

4. 4

   Make the sauce

   Add both soy sauces, the palm sugar and the water, then bring the mixture to the boil.

5. 5

   Simmer the tofu

   Return the tofu to the pan and add the green parts of the spring onions. Cook for 2 minutes.

6. 6

   Thicken and serve

   Mix the cornflour with 3 tsp water to make a slurry. Add it to the pan over low heat and cook until the sauce thickens, then serve.

What is spring onion tofu?

This is a simple braised tofu dish with spring onions and a savoury soy-based sauce, presented with Indonesian and broader Asian influences. The tofu is fried first, then simmered briefly so it can take on the sauce.

The two soy sauces bring different qualities: light soy seasons the dish, while dark soy deepens its colour. Spring onion whites add flavour to the pan, and the greens bring a fresher finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The tofu provides most of the protein, while the palm sugar and cornflour contribute a smaller amount of carbohydrate. Most of the fat comes from the frying oil; serve a portion with vegetables and rice to make a more balanced plate.

Choosing and preparing the tofu

Tofu: cut it into even pieces about 2 cm thick so they brown at a similar rate and are easy to turn.

Spring onions: keep the white and green parts separate. The whites are fried first; the greens go in later and need only a short cook.

Getting a golden crust

Frying the tofu before adding the sauce gives the pieces a browned exterior and helps them hold their shape during the brief simmer. Let excess moisture drain from the tofu before it goes into the pan.

Give the tofu room to make contact with the hot pan. If the pieces are crowded, cook them in batches rather than piling them up.

Building the sauce

Sauce base: fry the spring onion whites until golden, then add both soy sauces, palm sugar and water. Bring the mixture to the boil before returning the tofu.

Cornflour slurry: mix the cornflour with its measured water until smooth before adding it. Stir over low heat until the sauce thickens, so it coats the tofu rather than forming lumps.

How to judge doneness

The tofu should be golden from frying, warmed through after its 2-minute cook in the sauce, and still intact when served. The sauce is ready when it has thickened enough to cling to the pieces.

Add the slurry gradually if you prefer a looser sauce, stopping once it reaches the texture you want.

Serving the dish

Serve the tofu hot, spooning the sauce and spring onions over the top. Steamed rice is a straightforward accompaniment that soaks up the soy sauce.

For a fuller plate, add a simply cooked vegetable such as greens or broccoli. Keep extra seasoning light until you have tasted the sauce, as soy sauce already brings saltiness.

Recipe notes & tips

• Pat the tofu dry before frying to help it brown.
• Use a wide pan so more tofu touches the hot surface.
• Keep the spring onion whites and greens separate during preparation.
• Stir the cornflour slurry again just before adding it to the pan.
• Taste the sauce before serving and adjust only if needed.

Variations

• Add ginger: fry a little finely grated ginger with the spring onion whites.
• Add garlic: cook chopped garlic briefly with the whites for a more aromatic sauce.
• Add chilli: include sliced fresh chilli for a hotter version.
• Add vegetables: stir-fry mushrooms or greens separately and serve them alongside.
• Use firm tofu: choose firm tofu if you want pieces that are easier to brown and turn.

Common mistakes to avoid

• Wet tofu: excess moisture can prevent browning; pat the pieces dry before frying.
• Crowded pan: tofu may steam rather than brown; fry it in batches if needed.
• Burnt spring onions: keep the heat controlled and stir the white parts as they colour.
• Lumpy sauce: mix the cornflour thoroughly with its water before adding it.
• Over-thickened sauce: add the slurry gradually and stop cooking once the sauce coats the tofu.

How to store

Keep leftovers in a covered container in the fridge and use within 3 days. Reheat gently in a pan with a splash of water, stirring until hot throughout.

Frequently asked questions