Crispy Tofu and Rice Skillet with Ginger-Soy Glaze
Ingredients
- 14 ouncesfirm tofu
- 1½ cupsshort-grain white rice
- 2¼ cupsvegetable broth
- 3 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 1 tablespoonfresh ginger (by weight)
- 3 clovesgarlic
- 3 tablespoonsvegetable oil
- 2scallion
- 1 teaspoonsesame seeds
Prep
- 01
Drain tofu, press between paper towels or a kitchen towel for 5 minutes to remove excess moisture, then cut into 3/4-inch cubes.
- 02
Mince 1 tablespoon fresh ginger and 3 cloves garlic.
- 03
Slice 2 scallions, separating white and light-green parts from dark-green tops; use all for garnish.
Method
- 01
Heat 2 tablespoons oil in a large skillet or shallow pot over medium-high heat. Once shimmering, add rice and toast for 2 minutes, stirring often, until fragrant and lightly golden.
- 02
Pour in vegetable broth. Stir, bring to a simmer, then reduce heat to low. Cover and cook for 15 minutes until rice is tender and liquid is absorbed.
- 03
While rice cooks, stir together soy sauce, rice vinegar, minced ginger, and minced garlic in a small bowl.
- 04
Push cooked rice to the sides of the skillet, creating a well in the center. Add remaining 1 tablespoon oil to the well and increase heat to medium-high.
- 05
Add tofu cubes to the hot oil and cook for 5–7 minutes, stirring occasionally, until the edges are golden and crispy.
- 06
Pour the ginger-soy glaze over the tofu and stir to coat. Toss gently with the rice and cook for 1 minute more until heated through.
- 07
Remove from heat, top with sliced scallion and sesame seeds, and serve straight from the skillet.
Spice Tips
For heat, add 1/2 teaspoon chili flakes or a pinch of white pepper to the ginger-soy glaze. For deeper umami, stir in 1 teaspoon miso paste when you mix the glaze.
For extra richness, drizzle with a few drops of sesame oil before serving. Leftovers keep refrigerated for 2 days and reheat well in a skillet with a splash of water.