Crispy Pan-Fried Tofu

Position the tofu on a plate and place another plate on top of it, followed by a substantial weight that will apply pressure for 20 to 30 minutes. This process, known as pressing, helps remove excess moisture from the tofu. Remove the weight and discard any liquid that has accumulated.

Cut the pressed tofu into long, thin strips measuring 2 inches in width and 4 inches in length, with each strip being approximately 1/4 inch thick.

Heat a tablespoon of oil in a large skillet over medium-low heat, allowing it to warm up. Then, cook the tofu strips in the hot oil until they turn golden brown on both sides, taking about 2 to 3 minutes per side. Arrange the cooked tofu strips in a neat stack, resembling a teacup saucer.

Heat another tablespoon of oil in the same skillet. Add chopped green onions and cook them, stirring constantly, until they become fragrant and sizzle for about 10 to 20 seconds. Spoon the green onions over the tofu strips while they are still sizzling hot, allowing their flavors to infuse into the tofu. Finally, coat the tofu with a small amount of soy sauce and let it sit for 3 to 5 minutes, allowing the flavors to penetrate.