Scallion-flavored Tofu

Soak the tofu in clean water with one spoon of fine salt for about 30 minutes or more;

Cut the tofu into pieces about 1~1.5 cm thick, put some oil in the pan, carefully place the tofu pieces in, and fry them over medium-low heat.

Cut the scallions into sections, separating the white parts from the green parts, smash the garlic, and cut the shallots into pieces for later use;

Pan-fry one side of the tofu until golden, then flip to the other side and fry until golden. Remove from the pan without washing the pan;

Sauté the white part of the scallions, shallots, and garlic in a pan until fragrant;

Add 1 tablespoon of light soy sauce and 1 teaspoon of Wei Ji soy sauce into the pot to release fragrance;

After pouring in the tofu, mix evenly.

After stirring evenly, add 2/3 cup of water or broth, 1 tablespoon of oyster sauce, 1 teaspoon of fish sauce, and 1 teaspoon of sugar, and mix a few times;

After simmering for 2–3 minutes, add the green parts of the scallions and remove from the heat.