Đậu Hũ Chiên Sốt Mắm Hành (Fried Tofu with Fish Sauce Scallion Oil)

This quick and easy fried tofu is so savory and addictive you'll want to make sure you have extra rice.

Course dinner

Cuisine Asian, Vietnamese

Keyword scallion oil, tofu, Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 233kcal

Pat the tofu dry with a paper towel and cut it into approximately one and a half-inch pieces.
Wash the scallions. Chop off and discard the root ends, and then finely chop the bunch. Transfer them to a small, heat-safe bowl. Chop your chilis if you're using them.
Add enough oil to a pan to come about one-third of the way up the sides of the tofu pieces. Heat it on medium-high, and once it is shimmering, add your tofu in a single layer. Work in batches so you don't crowd the pan.
Flip the tofu and fry on all sides until each side is golden brown and crispy — about five to seven minutes on each side.
Transfer your fried tofu to a plate. Add the hot oil that you used to fry the tofu with to the bowl of scallions, a couple of tablespoons at a time. You want just enough oil to wilt the scallions. Add the fish sauce and (if using) msg and Thai chilis.
Spoon the hot scallion oil over your fried tofu. Serve immediately with rice, or on it's own as an appetizer.