Ginger-Scallion Rice with Crispy Tofu and Quick Pickled Cucumber
Ingredients
- 1½ cupslong-grain white rice
- 3 cupswater
- ·salt
- 14 ouncesfirm tofu
- 3 tablespoonsneutral oil
- 1cucumber (English or seedless)
- 2 tablespoonsrice vinegar
- 1 teaspoonsugar
- 2 tablespoonsfresh ginger
- 4scallion
- 1 tablespoonsesame oil
- 1 tablespoonsoy sauce
Prep
- 01
Peel and mince 2 tablespoons fresh ginger.
- 02
Trim and thinly slice 4 scallions, keeping white and light green parts separate from dark green tops.
- 03
Slice 1 English cucumber into thin half-moons or matchsticks.
Method
- 01
Rinse rice under cold water until the water runs mostly clear. In a saucepan, combine rice, 3 cups water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let sit covered for 5 minutes.
- 02
While rice cooks, press tofu between paper towels for 2 minutes to remove excess moisture. Cut into 3/4-inch cubes.
- 03
Heat neutral oil in a large skillet over medium-high heat. Working in batches, pan-fry tofu until all sides are golden and crispy, about 8–10 minutes total. Transfer to a plate.
- 04
In a small bowl, whisk together rice vinegar, sugar, and a pinch of salt until sugar dissolves. Add cucumber and let sit until rice is done.
- 05
Fluff cooked rice with a fork. Divide among bowls and top with crispy tofu. Drizzle each bowl with sesame oil and soy sauce. Scatter warm ginger and scallion over the top, then add a spoonful of pickled cucumber and its liquid.
- 06
Serve immediately while the tofu is still warm.
Spice Tips
For warmth, add a small pinch of white pepper or a few flakes of red chili to the ginger-scallion topping. A squeeze of fresh lime juice brightens the whole bowl. If you prefer more umami depth, whisk a teaspoon of miso into the sesame oil–soy sauce drizzle.
Tofu can be pressed and cubed up to 4 hours ahead; store in the fridge. Pickled cucumber can be made up to 2 hours in advance. For a protein swap, use shrimp or chicken instead of tofu.