The saucy plate I make when the pressed sheet is in the fridge is this one – scallion-oil dried-tofu shreds, and this home cook’s version fries the scallion shreds to amber first, then pours soy and hot water over them for the broth. A home cook wrote it in eight steps with the finish in the title: a cornstarch gloss, sesame oil, and it is done in fifteen. I made it as written, and it is the silky, scallion-sweet plate that asks for rice.
Cong you gan dou fu si (葱油干豆腐丝) is scallion-oil dried-tofu shreds – dried tofu sheet cut in shreds and scalded, then simmered in a broth of amber-fried scallion, soy, sugar, and pepper, finished with a cornstarch gloss and sesame oil.
What Is Scallion-Oil Dried-Tofu Shreds?
This is the sheet done saucy: the dried tofu is cut into shreds with green and red pepper; the tofu goes into salted boiling water for about a minute to soften and lose its edge. Scallion shreds fry in oil until they turn amber – the color of the whole plate – then a splash of light soy and half a bowl of hot water goes over them and boils. The scalded tofu shreds simmer in it with sugar, salt, and chicken powder, the peppers join until cooked, and a cornstarch slurry thickens everything before a little sesame oil.
For the flash stir of the same pressed sheet, my green pepper and dried tofu skips the simmer and the oil.
Why This Recipe Works
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- The amber scallion. Fried until it colors – the plate’s soul.
- Soy over the hot scallion. The broth blooms.
- The one-minute scald. Soft shreds, clean flavor.
- Peppers until just cooked. Color and bite.
- The starch and sesame finish. Glossy, silky, done.
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Equipment Needed
- A wok or skillet
- A pot for the scald
- A small bowl for the slurry
Ingredients
- Dried tofu sheet (gan dou fu), in shreds
- A few green and red peppers in shreds, and scallion in shreds
- 1 tbsp light soy
- A little sugar, salt, chicken powder, cornstarch, and sesame oil
Ingredient Notes
Dried tofu sheet: Cut in shreds and scalded. My cold tofu-skin salad serves it cool. The scallion: Fried to amber. The finish: Starch, then sesame oil.
Prep & Mise en Place
Shred the tofu, peppers, and scallion; boil water for the scald; mix the slurry.
Cooking Process
Step 1 – Cut the dried tofu into shreds
Cut the dried tofu into shreds.
Step 2 – Cut the green and red pepper into shreds
Cut the green and red pepper into shreds.
Step 3 – Cut the scallion into shreds
Cut the scallion into shreds.
Step 4 – Scald the tofu shreds in boiling water with a little sa
Scald the tofu shreds in boiling water with a little salt for about a minute.
Step 5 – Heat oil in the pan and fry the scallion shreds until f
Heat oil in the pan and fry the scallion shreds until fragrant.
Step 6 – When the scallion turns slightly amber, splash in the l
When the scallion turns slightly amber, splash in the light soy and half a bowl of hot water; bring to a boil and add the scalded shreds.
Step 7 – Season with sugar, salt, and chicken powder; add the pe
Season with sugar, salt, and chicken powder; add the pepper shreds and cook until just done; pour in the cornstarch slurry and simmer until glossy; finish with a little sesame oil.
Step 8 – Done in 15-30 minutes
Done in 15-30 minutes.
Common Mistakes When Making This Dish
1. A bitter, burnt scallion. Cause: too far past amber. Fix: color, then soy at once. 2. Hard, raw shreds. Cause: no scald. Fix: the minute in salted water. 3. A soup, not a sauce. Cause: too much water. Fix: half a bowl. 4. A gluey pan. Cause: too much slurry. Fix: a little at a time. 5. A flat plate. Cause: no sugar or sesame. Fix: both.
Variations
Spicier: A little chili with the scallion. No peppers: The plain scallion version. My scallion-braised tofu is the block version of the same onion love.
Frequently Asked Questions
Why fry the scallion to amber? It is the color and the flavor of the broth. Why scald the shreds? Soft and clean in one minute. Why the starch? The gloss that makes it a sauce. How long does it take? About 15 minutes. Is it spicy? Not by default – and my silken tofu potage is the soup to follow, golden pan-fried tofu the crisp plate.
How to Serve
Serve with rice – with green pepper and dried tofu, scallion-braised tofu, and home-style tofu for a sheet table, or with red braised tofu and braised tofu with bok choy for contrast.
Storage & Reheat
Refrigerate 2 days; reheat gently. Never leave out more than 2 hours.
Allergen Notice
This recipe contains soy (dried tofu, soy sauce). It is free of gluten (verify the soy), dairy, egg, nuts, fish, and shellfish.
Nutrition Disclaimer
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
About the Author & Recipe Development
I am Jason Guo, a Chinese chef who has cooked professionally for more than five years – including time as a head chef – and now runs my own small restaurant in China, where tofu appears on the menu almost every day. This xiachufang cook’s scallion-oil dried-tofu shreds are the saucy sheet plate of my quick meals, and the recipe’s amber-scallion step is exactly the color I look for. I tested it as written. I have not tested the chili version, so that is your experiment, not my claim.
Authoritative References
USDA Food Safety and Inspection Service – Safe Temperature Chart for safe storage of cooked dishes.
Scallion-Oil Dried-Tofu Shreds (葱油干豆腐丝): The Amber Pour
Ingredients
Equipment
Method
- Cut the dried tofu into shreds.
- Cut the green and red pepper into shreds.
- Cut the scallion into shreds.
- Scald the tofu shreds in boiling water with a little salt for about a minute.
- Heat oil in the pan and fry the scallion shreds until fragrant.
- When the scallion turns slightly amber, splash in the light soy and half a bowl of hot water; bring to a boil and add the scalded shreds.
- Season with sugar, salt, and chicken powder; add the pepper shreds and cook until just done; pour in the cornstarch slurry and simmer until glossy; finish with a little sesame oil.
- Done in 15-30 minutes.
