Deep Fried Tofu Simmered With Scallion Recipes

SIMMERED KABOCHA SQUASH WITH SCALLIONS

Steps:

• In a wide skillet or wok, heat the oil over high heat until shimmering. Add the squash and toss with a spatula until evenly coated with oil. Cook, stirring occasionally, until lightly caramelized, 5 minutes.
• Reduce the heat to medium and add the scallions. Stir, then add 1/2 cup of broth and stir again. Adjust the heat to a simmer. If using skin-on squash, turn the pieces so that the skin is submerged; this allows them to cook evenly.
• Cover and simmer until squash is tender and skin (if using) is cooked through, 10 to 15 minutes. Check occasionally to make sure the pot isn't cooking dry; add broth as needed to keep the mixture simmering. The broth will reduce and thicken into a light sauce.
• When cooked through, sprinkle generously with salt and pepper, stir and taste the squash and the broth. Add salt and pepper as needed. Serve hot, sprinkled with extra scallions. Ladle a little extra hot broth over each serving.

TOFU AND SCALLIONS

Steps:

• First cover the mushrooms in roughly four cups of boiling water and soak while you're preparing the rest of the ingredients.
• Mince the ginger, slice the tofu into 1 inch cubes, julienne the scallions. Mix the thickener (arrowroot, water, oyster sauce and sesame oil) in a small bowl.
• Heat a nonstick frying pan or wok on the stove. When it's hot add the oil and then the ginger. When the ginger starts to turn golden then add the tofu and shitake mushrooms. Almost immediately add about a cup of the mushroom soaking liquid and soy sauce.
• Cook for 5 minutes turning once (be careful not to break up the tofu cubes). Toss the scallions on top, stir in the thickener and cook until the arrowroot turns clear. Serve with steamed rice.

DEEP-FRIED TOFU SIMMERED WITH SCALLION

Steps:

• In a wide, shallow saucepan or 10-inch skillet, combine the water and enough fish sauce to create a lightly savory liquid. The tofu will completely absorb this liquid, so make it a little less strong than you would like. Place the pan next to the stove.
• Pour oil to a depth of 1 1/2 inches into a wok or 5-quart Dutch oven and heat over medium-high heat to 350°F on a deep-frying thermometer. (If you don't have a thermometer, stand a dry bamboo chopstick in the oil; if small bubbles immediately gather on the surface around the chopstick, the oil is ready.)
• Fry the tofu cubes in 2 or 3 batches to avoid crowding the pan and lowering the oil temperature. Gently drop the tofu into the hot oil, which will foam vigorously. The tofu will immediately sink to the bottom and then eventually float up. As the tofu cubes fry, use a skimmer to push them around to ensure even frying and to separate any that stick together. After 4 to 6 minutes, the cubes should be golden and crispy. Use the skimmer to lift them out of the oil and then shake it over the pan briefly to drain away excess oil. Put the tofu directly into the saucepan holding the fish sauce and water. Repeat until all the tofu is fried. (You can fry the tofu several hours in advance, cover, and keep at room temperature. Just before serving, add the tofu to the fish sauce and water and continue with the recipe.)
• Place the pan over medium heat, bring the tofu and sauce to a simmer, cover, and cook, stirring occasionally to expose all the surfaces to the seasonings, for 3 minutes, or until the tofu absorbs the liquid. Uncover, scatter in the scallion, and give everything a big stir. Transfer to a shallow bowl and serve immediately.

TOFU SIMMERED IN HOISIN SAUCE BY DEBORAH MADISON

Steps:

• If using soft tofu, it is easier to crumble it and heat it up as part of the sauce in step 5.
• If using hard tofu, drain it, wrap it in a towel and press while assembling the ingredients for the sauce. Slice it crosswise to a scant 1/2 inch thick, then into triangles. Blot with paper toweling.
• Heat a nonstick skillet, brush with 2 teaspoons of peanut oil, then add the cut up hard tofu. Fry over medium-high heat until golden, then turn, adding another 2 teaspoons of peanut oil, and browning the other side.
• Combine the hoisin sauce, soy sauce, rice wine (or sherry), garlic, pepper and remaining 1 teaspoon of peanut oil.
• Stir in the water or stock, then pour the mixture over the tofu and shuffle the pan back and forth to distribute it evenly.
• Cook over medium heat until bubbling and slightly reduced, about 2 minutes.
• Garnish with sesame seeds and sliced scallions.