# How to Make Scallion Pan-Fried Tofu

Estimated Cooking Difficulty: ★★★

## Essential Ingredients and Tools

- Firm tofu
- Scallions
- Green chili peppers
- Salt
- Chicken bouillon powder
- Skillet

## Calculations

Determine the number of servings before each preparation. One serving is sufficient for 1 person.

Total Quantities:

- Quantity of firm tofu = servings * 0.8 (rounded up).
- Quantity of chili peppers = 1.5 per 3 servings.
- Quantity of scallions = 2 stalks per 3 servings.
- Quantity of salt = servings * 3g.
- Quantity of chicken bouillon powder = servings * 1.5g.

Use the above conditions to calculate the proportions of raw materials needed, adjusting to taste.

## Instructions

* Wash the tofu thoroughly. Slice it to a thickness of approximately 5 mm and place it on a plate.
* Wash the scallions, remove the root ends, chop them into scallion bits, and set aside.
* Wash the chili peppers, slice them open, remove the seeds, and cut them into 1cm x 1cm pieces. Set aside.
* Heat the skillet and add oil equal to servings * 9ml.
* Once the oil is in the pan, spread it evenly across the bottom. Arrange the tofu slices evenly and pan-fry over low heat until golden brown, then flip.
* Once both sides are golden brown, remove the tofu and set aside on a plate.
* Add enough oil to cover the bottom of the pan. Pour in the chili peppers and stir-fry over high heat, pressing down with the spatula for 3 minutes.
* Add the tofu back in, stir-fry, and add salt and chicken bouillon powder. Stir-fry over medium heat for 1 minute, then pour in 10 ml of water and reduce the sauce over high heat.
* Before removing from heat, sprinkle the previously calculated scallion bits on top. Transfer to a serving dish.

## Additional Information

If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request.