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Tofu with Scallions

A stir‑fry of firm tofu and scallions, finished with oyster sauce.

From the Recipes Wiki (Fandom) · 4 ingredients
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Why it works: Tofu and peanut work together. They rank in the top 7% of all ingredient pairs, and cooks put them together in 98 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Tofu with Scallions

Ingredients

Directions

Prepare

  1. Drain the tofu well in paper towels, then slice 1/4 inch thick.

  2. Keeping white and green parts separate, cut the scallions into 1/2- to 1-inch pieces.

Cook

  1. Heat oil in a wok or heavy skillet.

  2. Over high heat, sauté tofu slices on one side for 1 to 2 minutes.

  3. Add white parts of scallions and cook several minutes longer, until tofu is browned on the bottom.

  4. Using a wide spatula, turn over and cook on the other side for several minutes.

  5. Add green scallion tops, then cover skillet and steam for 1 to 2 minutes.

Serve

  1. Remove to a serving dish and drizzle with oyster sauce.

  2. Serve immediately.

Nutrition, whole recipe (rough)

481Calories
26 gProtein
35 gFat
21 gCarbs

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Peanut1 oz (28g)161
Olive Oil1 tbsp (14g)119
Oyster6 medium (84g)81
Tofu100g firm76
Onion1 medium (110g)44
Saucenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Tofu + peanuttop 7% of all pairs
    Smell alikemoderate
    Cooked together98 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Oyster + saucetop 14% of all pairs
    Smell alikemoderate
    Cooked together2,233 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Tofu + saucetop 16% of all pairs
    Smell alikemoderate
    Cooked together262 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Tofu + oystertop 19% of all pairs
    Smell alikemoderate
    Cooked together28 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Peanut + saucetop 22% of all pairs
    Smell alikelow
    Cooked together434 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Firm tofu
Provides the main body of the dish, browning on its cut faces while staying tender inside.
Scallions
Add aromatic flavour; the white parts cook down while the green tops stay bright after brief steaming.
Peanut or vegetable oil
Conducts high heat for searing and helps the tofu brown rather than stick.
Oyster sauce
Adds savoury, salty depth and a glossy finish when drizzled over the hot tofu.

The step that matters

Sauté the tofu over high heat without moving it. Tofu needs a dry surface and undisturbed contact with a hot pan to form a browned crust. Turning it too early tears the slices and steams them instead of searing them.

Swap the peanut

How well each one fits the dish's main ingredients (tofu, oyster, sauce):

  1. Sesamefits better
  2. Beansfits better
  3. Cashew nutfits better
  4. Peanutthe original

Fit is the average pairing score against tofu, oyster, sauce. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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