Fragrant Spring Delight: Pan-Fried Tofu with Wild Chives
Spring Vegetable Medley: Pan-Fried Tofu Served with a Zesty Wild Chive Dipping Sauce
Spring has arrived, and it’s time to savor the fresh flavors of spring vegetables! We’re kicking off our spring vegetable journey with ‘Pan-Fried Tofu with Wild Chives.’ This dish features the aromatic allure of wild chives combined with the delicate texture of tofu, capturing the essence of springtime. It’s a simple yet delightful recipe that even beginners can master, perfect for enjoying with a savory wild chive dipping sauce.
Main Ingredients- 1/2 block of firm tofu
- Generous amount of fresh wild chives
- 2 large eggs
Seasoning & Others- Pinch of salt
- All-purpose flour, as needed
- Pinch of salt
- All-purpose flour, as needed
Cooking Instructions
Step 1
The stars of this recipe are firm tofu, fragrant wild chives, and eggs for richness. With these three core ingredients, you can easily create a delicious pan-fried tofu dish that truly embodies the spirit of spring. The wild chives, in particular, lend a unique aroma that elevates this dish beautifully.
Step 2
Take half a block of firm tofu. Cut it into neat, bite-sized cubes, about 1.5 to 2 cm thick. Cutting them into pieces that aren’t too thin will help them hold their shape better during the frying process.
Step 3
Place the cut tofu pieces on a layer of kitchen towels or a clean cloth to drain excess water. Removing the water is crucial for achieving a firmer texture and a more delicious, slightly crispy exterior when pan-fried. While draining, lightly sprinkle salt over the tofu; this helps draw out more moisture and seasons it subtly.
Step 4
Prepare the fresh wild chives by cleaning them thoroughly. You can use the entire chive, including the root (ensure it’s well-washed). Finely chop the chives into manageable pieces. For the bulbous parts, gently press them with the back of your knife to slightly mash them; this helps them blend better with seasonings.
Step 5
Lightly dust the drained tofu pieces with all-purpose flour. This flour coating acts as a binder, helping the egg wash adhere better and creating a more delightful, golden-brown crust when fried. For an even coating, place flour in a sieve, put the tofu pieces in, and gently shake to distribute the flour thinly and evenly.
Step 6
In a separate bowl, whisk the 2 eggs until well combined. Remove the chalazae (the white stringy bits) for a smoother texture. Add the chopped wild chives to the beaten eggs and gently toss the floured tofu pieces into the mixture, ensuring each piece is evenly coated with the egg and chive mixture.
Step 7
Heat a frying pan over medium-low heat with a generous amount of cooking oil. Carefully place the egg-coated tofu pieces into the hot oil, ensuring not to overcrowd the pan. Pan-fry them until they are golden brown and crispy on both sides. Cooking over medium-low heat allows the tofu to cook through while achieving a beautiful crisp exterior.
Step 8
If you have leftover egg mixture, don’t let it go to waste! You can add some thinly sliced vegetables to it and pan-fry them alongside the tofu, or roll it up into a neat omelet. This way, you get a two-in-one bonus dish that’s perfect for a hearty meal or a delightful appetizer. Enjoy the versatility! ㅎㅎㅎㅎ
