Fried tofu with scallion-oil sauce is a delightful Vietnamese dish that pairs crispy tofu with a fragrant, savory sauce.
Inspired by a traditional family recipe, this dish is elevated with the addition of fresh herbs and chiles, providing a perfect balance of flavors.
The core of this recipe lies in firm tofu and a vibrant scallion-oil sauce. Ensure you have scallions, ginger, cilantro, mint, vegetable oil, and chiles. Essential seasonings include fish sauce, rice vinegar, dashi powder, and salt.
Begin by finely chopping the scallions and ginger using a food processor. Add cilantro and mint, pulsing until the mixture is finely chopped but not a paste. Heat vegetable oil until it begins to smoke, then pour it over the scallion mixture. This releases the aromatic flavors of the herbs and spices, creating the base for the sauce.
Coat the tofu pieces in mochiko, or sweet rice flour, ensuring each piece is evenly covered. This will give the tofu a crispy, golden exterior when fried.
In a skillet, heat vegetable oil over medium-high until hot but not smoking. Fry the tofu in batches, turning occasionally until all sides are pale golden.
Using firm tofu is crucial for achieving the right texture. Avoid extra firm tofu as it may become too tough when fried.
A wire rack placed inside a rimmed baking sheet is useful for draining excess oil from the tofu after frying, keeping it crispy.
For an extra layer of flavor, consider adding bonito flakes as a topping. They offer a smoky depth that complements the dish beautifully.
Arrange the fried tofu on a serving plate, spooning the scallion-oil sauce generously over each piece.
Top with a small pile of bonito flakes. This not only adds a unique flavor but also enhances the presentation of the dish.
This dish pairs wonderfully with steamed jasmine rice, which helps mellow the heat from the chiles and the richness of the scallion-oil sauce.
A side of fresh vegetables or a simple Vietnamese-style salad can provide a refreshing contrast to the savory fried tofu.
The scallion-oil sauce is quite versatile and can be stored in an airtight container in the refrigerator.
It keeps well for several days and can be used as a topping for other dishes, such as grilled meats or vegetables.
This recipe not only showcases the versatility of tofu but also highlights the importance of herbs and aromatics in Vietnamese cuisine.
Đậu Phu Rán Tâm Hành is an exemplary dish that combines textures and flavors in a harmonious way.
Perfect for both appetizers and main courses, it brings a taste of Vietnamese culinary tradition to your table.
Source: Bonappetit