Pan-Seared Tofu with Ginger-Scallion Oil
Ingredients
- 14 ouncesfirm tofu
- 3 tablespoonvegetable oil
- 2 tablespoonginger (fresh)
- 4scallions
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonsesame oil
- 2 clovegarlic
- ½lime
Prep
- 01
Mince 2 tablespoons fresh ginger
- 02
Slice 4 scallions into thin rounds, separating white and green parts
- 03
Mince 2 cloves garlic
- 04
Stir the minced ginger, garlic, and white parts of the scallions together, then fold in the green scallion tops
Method
- 01
Press the tofu: wrap the block in a clean kitchen towel, place it on a plate, and set another plate on top with something heavy (a can, book, or cast iron) for 15 minutes to remove excess moisture.
- 02
While tofu presses, make the sauce: whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and the juice from 1/2 lime in a small bowl. Set aside.
- 03
Cut the pressed tofu into 4 thick slices (about 3/4 inch each) and pat the surface dry with paper towels.
- 04
Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- 05
Carefully lay the tofu slices in the pan without crowding (work in batches if needed). Cook 4 to 5 minutes per side, until golden-brown and slightly crispy, turning once.
- 06
Transfer the tofu to a serving plate. Pour the sauce over the top.
- 07
Scatter the ginger-scallion oil on top: drizzle with the prepared ginger-scallion mixture, then serve warm or at room temperature.
Spice Tips
For subtle heat, add a pinch of white pepper or a few red pepper flakes to the ginger-scallion oil. A dash of Sriracha or chili oil on the side lets each diner customize their heat level.
Make the ginger-scallion oil up to 2 hours ahead; store at room temperature. The key to crispy tofu is pressing out the moisture first and keeping the pan hot. If you can't find firm tofu, extra-firm works even better for beginners.