Crispy Tofu & Broccoli with Ginger-Scallion Oil
Ingredients
- 14 ouncesextra-firm tofu
- 1 headbroccoli
- 3 tablespoonsvegetable oil
- 2 tablespoonsfresh ginger (roughly 1 ounce)
- 4scallions
- 3 clovesgarlic
- 2 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonsesame oil
- ·salt
- ·white pepper
Prep
- 01
Mince 3 cloves garlic.
- 02
Thinly slice 4 scallions, keeping whites and greens separate.
- 03
Grate or finely mince 2 tablespoons fresh ginger.
- 04
Warm the ginger, garlic, and scallion whites in a small bowl with 2 tablespoons vegetable oil (reserve scallion greens for garnish).
Method
- 01
Press tofu between paper towels or in a tofu press for 10 minutes to remove excess moisture.
- 02
Cut tofu into 3/4-inch cubes. Cut broccoli into bite-sized florets.
- 03
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Working in batches, pan-fry tofu until golden and crispy on all sides, about 8–10 minutes total. Transfer to a plate.
- 04
Add remaining 1 tablespoon oil to the same skillet. Add broccoli in a single layer and cook without stirring for 3–4 minutes until the bottoms are charred. Toss and cook 2 minutes more until tender-crisp.
- 05
Return tofu to the skillet. Add soy sauce and rice vinegar, tossing gently to coat. Cook 30 seconds.
- 06
Transfer to a serving bowl. Drizzle with sesame oil and top with ginger-scallion oil. Serve warm.
Spice Tips
For deeper heat, add 1/4 teaspoon red pepper flakes to the ginger-scallion oil, or drizzle the finished dish with a touch of chili oil. A squeeze of fresh lime juice brightens the plate. For more umami, add an extra 1/2 tablespoon soy sauce or a splash of Shaoxing wine to the pan.
The ginger-scallion oil can be made up to 1 day ahead and stored in the fridge; warm gently before serving. Serve over rice or noodles to soak up the sauce.