Scallion pan-fried tofu

Weigh the current ingredient-list amount of drained firm tofu; the baseline three portions use 900 g, about three 300 g blocks. Follow the scaled ingredient list when portions change, rather than using three arbitrary packages. Slice about 5 mm thick and pat the surfaces dry. Chop scallion; rinse, deseed and cut pepper into about 1 cm pieces. Fry in uncrowded single-layer batches.

Add the initial frying oil and arrange tofu in one layer over low heat. Turn after the underside is golden, then remove when both sides are golden. Avoid crowding and work in batches if needed.

If needed, add enough oil to thinly coat the pan bottom. Add the pepper, stir and gently press with a 3 min check timer until slightly softened.

Return the tofu, add the listed salt and chicken seasoning, and gently stir over medium heat with a 1 min check timer. Add the listed finishing water and continue gently until the liquid reduces.

Add the scallions, mix gently, and plate.