Fried Tofu with Spicy Scallions

Atsuage, or fried tofu, is one of the many ways this versatile protein can be modified to give it an entirely new texture. By frying tofu, you transform its exterior into a crispy, meaty crust while keeping the inside tender and moist. This texture-rich delight is perfect for dishes that let its unique qualities shine while infusing it with flavor.

In winter, I love adding atsuage to soups and stews like Japanese Curry or Oden, where it transforms into a meaty sponge that absorbs all the wonderful flavors of the broth. But I like to showcase its crisp exterior in summer by pairing it with vibrant, flavorful toppings. That’s where this Fried Tofu with Spicy Scallions comes in.

This fried tofu with spicy scallions is a perfect example. The scallion salad is both spicy and nutty, thanks to the combination of toasted sesame oil and doubanjiang (chili bean paste). By slicing the scallions thinly and soaking them in a baking soda brine, they become wonderfully crisp and lose some of their pungency. This allows their sweetness to shine through without overpowering the tofu.

If you’re using store-bought atsuage, I recommend toasting it in a 350°F oven for 10-15 minutes to heat it and re-crisp the crust. The result is a delicious contrast between the crunchy tofu and the zesty scallion topping, creating a dish that’s both refreshing and satisfying.