Crispy Tofu & Ginger Rice Skillet
Ingredients
- 1 block (14 oz)extra-firm tofu (pressed)
- 1½ cupsjasmine rice
- 3 cupsvegetable broth
- 2 tablespoonsfresh ginger
- 3 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 3 clovesgarlic
- 4scallions
- 3 tablespoonsvegetable oil
- 1 teaspoonsesame oil
Prep
- 01
Press tofu between paper towels or a clean kitchen towel for 10 minutes to remove excess moisture.
- 02
Mince 2 tablespoons fresh ginger and 3 cloves garlic.
- 03
Chop 4 scallions, whites and greens separated.
Method
- 01
Heat 1 1/2 tablespoons oil in a large skillet over medium-high. Cut pressed tofu into 1/2-inch cubes, add to pan in a single layer, and cook 4–5 minutes per side until golden and crispy. Transfer to a plate.
- 02
Add remaining 1 1/2 tablespoons oil to the skillet. Add minced ginger and garlic, stir for 30 seconds until fragrant.
- 03
Pour in rice, stir to coat with oil, and toast for 1 minute.
- 04
Add broth, soy sauce, and vinegar. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.
- 05
Return tofu to the skillet, gently fold in with a fork, and drizzle with sesame oil. Top with chopped scallions and serve straight from the pan.
Spice Tips
For heat, add 1/2 teaspoon red pepper flakes with the ginger and garlic. For deeper savory warmth, stir in 1/4 teaspoon white pepper. A squeeze of fresh lime juice at the end brightens the whole dish.
If your skillet isn't large enough to fit rice and broth comfortably, use a Dutch oven instead. Leftovers keep for 3 days in the fridge; reheat gently with a splash of water.