Crispy Fried Tofu with Fish Sauce and Scallion Coating

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Pat the tofu pieces dry with paper towels. Cut each piece into quarters, then gently press each piece to slightly flatten it while keeping it intact—this helps the sauce absorb better and improves crispiness.
   ▶ ≈0:38
2. 2
   Prepare the scallions. Bruise the white root part lightly and chop into small pieces; chop the green leafy part separately and set aside.
   ▶ ≈1:15
3. 3
   Make the sauce. In a bowl, combine 1.5 tbsp fish sauce, 3/4 tbsp sugar, 1 tbsp chili paste, 3 tbsp water, a pinch of MSG, and black pepper. Add chopped chili if desired. Mix well until combined.
   ▶ ≈1:40
4. 4
   Heat oil in a wok or deep pan over medium-high heat. Carefully place the flattened tofu pieces into the hot oil and fry until they turn golden and crispy on the outside. Use a slotted spatula to gently flip each piece to avoid breaking. Remove when golden brown and crispy around the edges.
   ▶ ≈2:25
5. 5
   In the same pan or a new one, add a small amount of oil and reduce heat to medium. Sauté the bruised scallion roots until fragrant, then pour in the sauce and bring to a boil, stirring until even. Add the fried tofu and chopped scallion greens, toss quickly for about 30 seconds to coat everything evenly, then immediately turn off the heat to preserve crispiness.
   ▶ ≈3:16