Pan-Seared Tofu with Ginger-Scallion Sauce
Ingredients
- 1 block (14 oz)firm tofu (pressed)
- 3 tablespoonneutral oil
- 1 tablespoonfresh ginger
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- ½ teaspoonhoney
- 4scallions
- 2 clovesgarlic
- ½ teaspoonsesame oil
- 1 teaspoonwhite sesame seeds
Prep
- 01
Wrap the tofu block in a clean kitchen towel and place on a plate. Set another plate on top and weight it down (a heavy skillet or books work well). Let sit for 15 minutes to drain moisture.
- 02
Cut the pressed tofu into 8 pieces (slice in half lengthwise, then into 4 planks, then halve each plank).
- 03
Mince 1 tablespoon fresh ginger.
- 04
Mince 2 garlic cloves.
- 05
Slice 4 scallions, keeping white and light green parts separate from dark green parts.
Method
- 01
Heat 2 tablespoons neutral oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 02
Carefully lay the pressed tofu pieces in the pan — do not move them for 4 minutes. You want a golden crust to form on the bottom.
- 03
Flip each piece gently and cook the other side for 3–4 minutes until golden brown. Transfer to a plate.
- 04
In the same pan, add the remaining 1 tablespoon oil. Add the ginger and garlic, stirring constantly for 30 seconds until fragrant.
- 05
Pour in the soy sauce, rice vinegar, and honey. Stir to combine and cook for 1 minute.
- 06
Return the tofu to the pan, gently turning to coat in the sauce. Cook for 1 minute.
- 07
Transfer to a serving plate, drizzle with sesame oil, and sprinkle with scallions and sesame seeds. Serve warm.
Spice Tips
For subtle heat, add 1/4 teaspoon white pepper or a pinch of red pepper flakes to the sauce. For deeper umami, stir in 1/4 teaspoon miso paste (dissolved in a splash of warm water) before pouring the sauce over the tofu.
Pressing the tofu removes excess water so it fries up crispy instead of steaming. This is the key to a beginner-friendly result. You can serve over steamed rice or with a side of sautéed bok choy.