Pan-Fried Tofu with Scallion

Method9 steps

1. 1

   Cut the Tofu

   豆腐改刀

   Wash the tofu. Cut into slices about 5 mm thick and place on a small plate.

   豆腐洗净。切约 5 mm 厚度，置于碟中。

   ⏱3 min

   • 💡 Cut the slices to an even thickness so they cook uniformly.切片厚度要均匀，方便受热一致
   
2. 2

   Chop the Scallion

   切葱花

   Wash the scallion, remove the roots, and chop into scallion pieces. Set aside.

   葱洗净，除去根部，切成葱花，备用。

   ⏱1 min

   • 💡 Chop the scallion finely for a stronger flavor.葱花可以切得细碎一些更出味
   
3. 3

   Prep the Peppers

   处理辣椒

   Wash the peppers, cut them open, remove the seeds, and cut into 1cm × 1cm pieces. Set aside.

   辣椒洗净，切开，去籽，切成 1cm * 1cm 状，备用。

   ⏱2 min

   • 💡 Removing the seeds reduces the heat.去籽可以降低辣度
   
4. 4

   Heat the Skillet and Add Oil

   热锅注油

   Heat the skillet, then add an appropriate amount of cooking oil (about 9ml per serving).

   热锅，加入适量油（每份约9ml）。

   ⏱1 min

   • 💡 Heat the skillet before adding oil to prevent sticking.先热锅再倒油，可以防止粘锅
   
5. 5

   Pan-Fry the Tofu

   煎豆腐

   Spread the oil evenly across the bottom of the skillet, place the tofu slices evenly, and pan-fry over low heat until golden, then flip.

   使油均匀布于锅底，均匀放入豆腐，小火煎至金黄翻面。

   ⏱5 min

   • 💡 Use low heat and slow frying; don't rush to flip.必须掌握小火慢煎，不要急于翻面
   
6. 6

   Remove the Tofu

   豆腐出锅

   Once both sides are golden, transfer to a small plate and set aside.

   待两面金黄，盛入碟中备用。

   ⏱5 min

   • 💡 Flip gently to avoid breaking the tofu.翻面时动作要轻，避免弄碎豆腐
   
7. 7

   Stir-Fry the Peppers

   炒辣椒

   Add more oil to cover the bottom of the skillet, add the peppers, and stir-fry over high heat, mashing with the spatula for 3 minutes.

   补油至覆盖锅底，倒入辣椒大火翻炒，并铲碾 3 分钟。

   ⏱3 min

   • 💡 Mashing the peppers releases their heat and aroma.铲碾辣椒能让其辣味和香味充分释放
   
8. 8

   Season and Reduce the Sauce

   调味与收汁

   Add the tofu and stir-fry, then add salt and chicken bouillon powder. Stir-fry over medium heat for 1 minute, then add 10 ML of water and reduce the sauce over high heat.

   倒入豆腐，翻炒，加入盐与鸡精，中火翻炒 1 分钟后倒入 10 ML 水，大火收汁。

   ⏱2 min

   • 💡 Reducing the sauce helps the tofu absorb the seasoning.收汁能让豆腐更好地吸收调料的味道
   
9. 9

   Sprinkle Scallion and Serve

   撒葱出锅

   Sprinkle the scallion pieces just before serving, then plate the dish.

   出锅前撒上葱花，起锅盛盘。

   ⏱30 sec

   • 💡 Add the scallion last to keep its bright green color and rich aroma.葱花最后撒，可以保持其翠绿的颜色和浓郁的香味