Tuesday, November 30, 2010

Scallion Ginger Tofu (Serves 2)

There is a Chinese restaurant near my work place. More often than not, I order Basil Chicken which for me is one of their best dishes. On one of my visits, scanning through the menu list I came across this dish called Scallion Ginger Chicken. It looked very promising. But when they served it, it was very evident that they had destroyed it with an overdose of oil and soy bean sauce. I think it was due to the large crowd and they were trying to rush out the dishes.

I knew I could modify this dish at home and get a great result since the ingredient combinations looked so good. The only modifications I made were that I replaced the chicken with tofu since my wife is vegetarian, and I just used soy sauce since I don't know to make black bean sauce yet :-).

So let’s move on to the recipe. There is a little amount of pre-prep for this dish. Once that is done, the dish is ready in 5 minutes. 

14oz (397gms) extra firm tofu
6 whole dry red chilies
1 ½ medium size onions
2 inch long fresh ginger root
2 bunches of fresh scallion roots (5 in a bunch)
4 tbsp oil
5 cloves fresh garlic
⅛ cup low sodium soy sauce
⅛ cup warm water
½ tsp whole wheat flour
¼ tsp salt
⅛ tsp ginger powder

  • Cut the tofu into chunks (1/2 inch thickness) and boil for 5-10 minutes in water. Drain the water and set aside. This boiling process makes the tofu firmer.
  • Slice the onion into thin long slices.
  • Peel the skin off the ginger root and cut the ginger root into really thin long pieces.
  • Take only the green leaf part of the scallions and chop them into 1 inch long pieces. Discard the white onion part of the scallions. We don’t need that.
  • Chop the garlic into round pieces, not too thin.
  • In a small cup with warm water, add the whole wheat flour and mix well.

Take a large wok or a deep frying pan. Keep the flame on low to medium heat, and add the oil. When the oil starts to get hot, of the 6 red chilies crush two of them completely and add to the hot oil. Add the other 4 red chilies whole. Stir for a few minutes till the oil attains the flavor of the chilies.

Increase the flame to medium to high heat, and add the ginger, garlic, and onions. Keep stirring making sure that you don’t burn anything. After a few minutes add the scallions and keep stirring.

Now add the tofu and salt and mix everything well for a few minutes. Add the soy sauce, ginger powder and the water and flour mixture, and mix well till everything gets incorporated, at the most a couple of minutes more.

Serve hot with rice. Certified yummy!


  1. Your twist on the restaurant Chinese dish looks good! You are just like what your blog tag line says - tradition meeting imagination. Good job!
    I also want to invite you to check out my food blog. Let me know what you think or if you find anything interesting there. www.chinesesouppot.com

  2. Thank you so much for your compliments. I will definitely go check your blog since I am a big fan of soup :-).