Silken Tofu with Ginger-Scallion Oil
Ingredients
- 14 ouncessilken tofu
- 2 tablespoonsoy sauce
- ½ tablespoonrice vinegar
- 2 tablespoonsesame oil
- 1 ouncefresh ginger
- 4scallion
- 2 tablespoonneutral oil
- ·salt
- ·white pepper
Prep
- 01
Mince 1 ounce fresh ginger (about a 1-inch piece).
- 02
Slice 4 scallions, separating white and light-green parts from dark-green tops. Mince the white and light-green parts; thinly slice the dark tops for garnish.
Method
- 01
Gently remove the tofu block from its package and place it on a shallow plate or small dish. Drain any excess liquid.
- 02
Warm the neutral oil in a small skillet over medium-low heat. Add the minced ginger and cook for 1 to 2 minutes, stirring occasionally, until fragrant. The ginger should sizzle gently but not brown.
- 03
Remove from heat and stir in the sesame oil. Let cool for 1 minute, then drizzle the warm ginger-scallion oil over the tofu.
- 04
In a small bowl, whisk together the soy sauce and rice vinegar. Drizzle this mixture over and around the tofu.
- 05
Sprinkle a tiny pinch of white pepper and a pinch of salt over the tofu. Scatter the sliced scallions on top. Serve at room temperature or chilled, spooning some of the oil and sauce over each bite.
Spice Tips
For more depth, add a pinch of white miso paste to the soy sauce mixture. For subtle heat, add a few flakes of Aleppo pepper or a tiny shake of white pepper over the top. A few drops of chili oil drizzled at the end add color and gentle warmth without overpowering the tofu's delicate flavor.
This dish celebrates the delicate, custard-like texture of silken tofu — no pressing or cooking required. Serve within an hour of assembly so the tofu stays cool and the oil stays fragrant. Leftovers can be chilled, though the oil will solidify slightly when cold; let it come to room temperature before eating.