Crispy Tofu & Broccoli with Ginger-Scallion Oil
Ingredients
- 14 ouncesextra-firm tofu
- 1 poundbroccoli
- 3 tablespoonneutral oil (divided)
- 2 tablespoonfresh ginger
- 4scallions
- 3 clovegarlic
- 2 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonsesame oil
- ·kosher salt
- ·black pepper
Prep
- 01
Mince 2 tablespoons fresh ginger.
- 02
Slice 4 scallions, keeping white and light green parts separate from dark green tops.
- 03
Mince 3 cloves garlic.
- 04
Make ginger-scallion oil: whisk together the minced ginger, white and light green scallion parts, minced garlic, 1 1/2 tablespoons neutral oil, 1/2 teaspoon salt, and a pinch of black pepper. Set aside, then top with dark green scallion tops just before serving.
Method
- 01
Press the tofu: drain it, wrap in paper towels, place on a plate, weight with something heavy (a cast iron or heavy book), and let sit 15 minutes to release liquid.
- 02
While tofu drains, cut broccoli into 1 1/2-inch florets. Heat 1 1/2 tablespoons neutral oil in a large skillet over medium-high heat. Add broccoli, season with salt and pepper, and cook 6–8 minutes, stirring occasionally, until tender-crisp with light browning. Transfer to a plate.
- 03
Cut the pressed tofu into 3/4-inch cubes. Add the remaining 1 1/2 tablespoons oil to the same skillet over medium-high heat. Once hot, add tofu in a single layer and cook 4–5 minutes without stirring so the bottoms crisp. Stir gently and cook another 3–4 minutes until golden on multiple sides. Season lightly with salt.
- 04
Return broccoli to the skillet. Drizzle with soy sauce, rice vinegar, and sesame oil, and toss gently. Cook 1 minute to warm through. Taste and adjust seasoning.
- 05
Transfer to a serving bowl or plates. Spoon the ginger-scallion oil on top and serve immediately.
Spice Tips
For warmth, add a pinch of red pepper flakes or a few dashes of sriracha to the ginger-scallion oil. If you like more umami depth, whisk in 1/2 teaspoon white miso into the oil mixture.
Pressing tofu removes excess moisture so it crisps beautifully rather than steaming. The ginger-scallion oil can be made up to 2 hours ahead; stir in the dark green scallion tops fresh when you serve. Serve over white or brown rice if you want more substance.