Crispy Tofu and Rice with Ginger-Soy Glaze
Ingredients
- ·firm tofu (pressed)
- 3 tablespoonneutral oil
- 1½ cupshort-grain white rice
- 2½ cupwater
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 tablespoonhoney
- 1 tablespoonginger (fresh)
- 3 clovegarlic
- 2scallion
- 1 teaspoonsesame seeds (optional, for garnish)
Prep
- 01
Press 1 block firm tofu: wrap it in clean kitchen towels or paper towels and set on a plate. Place another plate on top with a heavy object (like a cast-iron pan or canned goods) for 15 minutes to release excess water.
- 02
Cut pressed tofu into 3/4-inch cubes.
- 03
Mince 1 tablespoon fresh ginger and 3 cloves garlic.
- 04
Slice 2 scallions on the bias.
Method
- 01
Cook rice: rinse 1 1/2 cups rice under cold water. In a medium pot, bring 2 1/2 cups water to a boil. Add rice and a pinch of salt, stir once, then reduce heat to low, cover, and simmer for 18 minutes until tender and liquid is absorbed. Let stand, covered, for 5 minutes.
- 02
While rice cooks, make the glaze: whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 tablespoon minced ginger, and minced garlic in a small bowl. Set aside.
- 03
Heat 3 tablespoons oil in a large skillet over medium-high heat. Once shimmering, carefully add tofu cubes in a single layer. Cook undisturbed for 4–5 minutes until the bottom is golden and crispy. Gently turn and cook another 3–4 minutes until all sides are golden.
- 04
Pour the ginger-soy glaze over the tofu and toss gently to coat. Cook for 1 minute, stirring, until the glaze thickens slightly and coats the tofu.
- 05
Divide rice between bowls, top with crispy tofu and glaze, and garnish with sliced scallions and sesame seeds if desired.
Spice Tips
For warmth, add 1/4 teaspoon white pepper or red pepper flakes to the glaze. For deeper flavor, whisk in 1/2 teaspoon Sriracha or 1/4 teaspoon white miso into the glaze.
For extra umami, add a teaspoon of sesame oil to the glaze. Tofu can be pressed up to 1 hour ahead.