Ginger-Scallion Tofu with Charred Broccoli
Ingredients
- 14 ouncesextra-firm tofu
- 1 poundbroccoli
- 3 tablespoonolive oil
- 2 tablespoonginger (fresh)
- 4scallions
- 3 clovesgarlic
- 2 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- ½ teaspoonsesame oil
- ¼ cupwater
Prep
- 01
Press tofu between paper towels under a heavy plate for 10 minutes to remove excess moisture, then cut into 3/4-inch cubes.
- 02
Cut broccoli into florets about 2 inches wide.
- 03
Mince 2 tablespoons fresh ginger and slice 4 scallions into 1-inch pieces, keeping whites and greens separate.
- 04
Mince 3 cloves garlic.
Method
- 01
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add the tofu cubes and cook undisturbed for 3–4 minutes per side until golden. Transfer to a plate.
- 02
Add remaining 1 1/2 tablespoons olive oil to the same skillet. Add broccoli florets in a single layer and let them char without stirring for 4–5 minutes. Stir and cook for another 3–4 minutes until tender and browned in spots.
- 03
Push broccoli to the side. Add minced garlic and ginger to the cleared space, stirring for 30 seconds until fragrant.
- 04
Return tofu to the skillet. Pour in soy sauce, rice vinegar, sesame oil, and water. Gently toss everything together and simmer for 2 minutes.
- 05
Remove from heat and top with sliced scallions. Serve immediately over rice or on its own.
Spice Tips
For warmth, add 1/4 teaspoon white pepper or a pinch of cayenne to the pan with the ginger. For more depth, stir in 1 teaspoon of grated ginger zest or a dash of white miso paste along with the soy sauce.