Crispy Tofu & Ginger Rice with Soy Glaze
Ingredients
- 1 block (14 oz)extra-firm tofu (pressed)
- 3 tablespoonvegetable oil
- 1½ cupwhite rice
- 3 cupwater
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 tablespoonhoney
- 1 tablespoonfresh ginger
- 2garlic cloves
- 2scallions
- 1 teaspoonsesame seeds
- ·salt
Prep
- 01
Press tofu between paper towels with a heavy plate for 15 minutes to remove moisture. Cut into 1-inch cubes.
- 02
Mince 1 tablespoon fresh ginger and 2 garlic cloves.
- 03
Slice 2 scallions, separating white and light green parts from dark green tops.
Method
- 01
Bring 3 cups water to a boil in a saucepan. Add a pinch of salt, stir in 1 1/2 cups rice, and return to a boil. Cover, reduce heat to low, and simmer for 18 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes.
- 02
While rice cooks, combine 3 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 tablespoon honey in a small bowl. Set glaze aside.
- 03
Heat 3 tablespoons oil in a large skillet over medium-high heat. When oil shimmers, add tofu cubes in a single layer (do not crowd). Cook for 4–5 minutes per side until golden and crisp. Transfer to a plate.
- 04
In the same skillet, stir in minced ginger and garlic. Cook for 30 seconds until fragrant. Return tofu to the pan, pour glaze over it, and toss gently to coat. Cook for 1–2 minutes until glaze is glossy and caramelized.
- 05
Divide rice among bowls, top with glazed tofu, and scatter with chopped scallions and sesame seeds. Serve immediately.
Spice Tips
For warmth and depth, add 1/4 teaspoon white pepper or a pinch of cayenne to the glaze. A dash of sriracha drizzled on top adds gentle heat without overpowering the comfort-food vibe.
Pressing tofu is key to crispiness. If you're short on time, use extra-firm tofu and skip pressing, but the exterior won't brown as well. For deeper flavor, use tamari instead of soy sauce.