Fried tofu with garlic and scallions

What do you do when you have old tofu sittig in a tub turning yellow and tough? Make fried tofu with garlic and scallions. Liangmian huang, the actual name of the dish, literally translates to two-sides yellow. (And the neat thing is that I can actually read it. Well, I can read it in pinyin.) Thin slices of old tofu are first fried in oil then stir-fried with garlic and scallions. This recipe comes from Mrs. Chiang's Szechwan Cookbook. Frying the tofu is the longest step, and the rest is a breeze. This is probably one of the fastest and simplest dishes I make.

Two Sides Yellow
8 scallions, sliced in 2 inch pieces (or, as I prefer, finely sliced)
5 cloves garlic, minced
5 squares tofu, the older and tougher the better (but sans mold)
peanut oil or vegetable oil for deep frying (you only need about 6 or so tablespoons in a frying pan)
1/4 cup peanut oil or vegetable oil
2 tsp hot pepper paste or to taste
1 1/t tsp sugar
3 Tbs soy sauce
1 tsp salt (or to taste)

Rinse and slice the tofu into 1/4 inch thick slices about 1 inch tall and 3 inches or so long.

Heat oil in pan until it is very hot and has a slight haze.

Fry slices in oil in a frying pan. (This will probably be easier than doing it in a wok.) Use a spatula to keep them from sticking to the pan and to turn them over. They should be golden and have a pocked or speckled look. You may have to do this in batches. Do not over-fry the tofu. It should still be soft and pliable, not stiff and crispy.

Set tofu aside.

Hot wok for 15 seconds then add the 1/4 cup of fresh oil. (Don't reuse the deep frying oil for this step.) When oil is hot, add garlic and stir fry for about 30 seconds. Then add hot pepper paste and stir fry for 15 seconds. Add scallions and stir fry for 15 seconds. Then add tofu and stir fry for 10 seconds. Then add sugar, soy sauce, and salt to taste and stir fry for 2 to 3 minutes.

Sliced tofu ready to fry

Comments

[lou reginato]

i love this tofu reciepe.. i love to cook tofu all different and find that is a staple in my fridge..keep up the good food
cheflour

Kitchen Chick, I tried this recipe tonight (had an unopened container of extra firm Rosewood 2 days past the "best by" date). Tasty! After frying but before seasoning, the tofu reminds me of the "tofu with brown rice" dish at Earthen Jar. Now I know how to make that, too, double the thanks! (Although Picky Child #1 liked the texture on the inside but not the outside, while Picky Child #2 liked the outside and not the inside. Not-yet-picky Child #3 liked it best dipped in applesauce.)

Anyway, the question: I didn't find reference to the scallions in your instructions. Do they come before or after the garlic?

[Kitchen Chick]

Oops! Second recipe omission in the same week! It's been a very busy week, and I've obviously been too hasty in my typing up of my posts.

Scallions go in after the garlic and hot pepper paste and before the tofu. Give them a brief stir (15 seconds) then add the tofu. I've corrected the recipe.

Yes, I agree that it's similar to the tofu at Earthen Jar -- pocked marked and yellow -- though the slices in this dish are much thinner.