Scallion-Exploded Fragrant Pressed Tofu

Steps

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1. 1
   Check the tofu quality—the surface should not feel slimy. Cut the tofu in half lengthwise, then slice into strips. If washing is needed, pat dry immediately to remove excess moisture.
   ▶ ≈0:20
2. 2
   Place the sliced tofu in a bowl and add 1 teaspoon of soy sauce; mix well. This ensures even coloring and better flavor absorption.
   ▶ ≈1:39
3. 3
   Mince or slice 3 garlic cloves. Smash the white parts of the scallions, then cut into segments; set aside the green parts and cut separately. Slice the chili pepper.
   ▶ ≈2:04
4. 4
   Heat the wok until very hot, then add oil and swirl to coat evenly. This 'hot wok, cold oil' technique prevents sticking.
   ▶ ≈3:20
5. 5
   Add the white scallion segments and listen for the sizzling sound. Press with a spatula to release the fragrance and infuse the oil.
   ▶ ≈3:58
6. 6
   Add the marinated tofu and let it combine with the scallion oil. The temperature will drop briefly—resist stirring and allow the tofu to sear. When the sizzling resumes, flip to color the other side.
   ▶ ≈4:16
7. 7
   Add the garlic and chili, then reduce heat to low. Sprinkle in black pepper for depth and fragrance, then add a pinch of sugar.
   ▶ ≈5:09
8. 8
   Add soy sauce and vegetarian oyster sauce, stirring well. The oyster sauce provides body to the glaze. Add water to help the tofu absorb the flavors, stirring until well combined.
   ▶ ≈5:43
9. 9
   Add the scallion greens and remaining chili; turn heat to high and stir-fry briefly to keep the greens bright green.
   ▶ ≈6:35
10. 10
    Transfer to a serving plate. If serving cold, drizzle with 1 tablespoon of sesame oil for extra richness.
    ▶ ≈6:50