Ginger-Scallion Tofu Over Jasmine Rice
Ingredients
- ·firm tofu (14 ounces, pressed)
- 1 cupjasmine rice
- 1¾ cupswater
- ·salt
- 3 tablespoonsneutral oil
- 2 tablespoonsfresh ginger
- 3 clovesgarlic
- 4scallion
- 2½ tablespoonssoy sauce
- 1 tablespoonrice vinegar
- ½ teaspoonhoney
- ½ teaspoonsesame oil
Prep
- 01
Press 14 ounces firm tofu between paper towels under a weight for at least 15 minutes to remove excess moisture.
- 02
Mince 2 tablespoons fresh ginger and 3 cloves garlic.
- 03
Slice 4 scallions, separating whites and light green parts from dark green tops.
Method
- 01
Bring 1 3/4 cups water to a boil in a medium pot with a pinch of salt. Stir in 1 cup jasmine rice, cover, reduce heat to low, and simmer 15 minutes until tender. Remove from heat and let stand 5 minutes.
- 02
While rice cooks, whisk together 2 1/2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon honey, and 1/2 teaspoon sesame oil in a small bowl. Set aside.
- 03
Heat 3 tablespoons neutral oil in a large skillet over medium-high heat. Add pressed tofu and cook 4-5 minutes per side until golden brown. Transfer to a cutting board.
- 04
In the same skillet, add minced ginger and garlic. Cook for 30 seconds until fragrant. Add the sauce and bring to a gentle simmer for 30 seconds.
- 05
Cut tofu into large cubes and return to the skillet. Gently fold in chopped scallions (reserving some for garnish) and cook 1-2 minutes until the tofu is warm and coated.
- 06
Divide rice among bowls, top with ginger-scallion tofu and its sauce, and garnish with remaining raw scallion.
Spice Tips
For warmth, stir in 1/4 teaspoon white pepper or a pinch of cayenne into the sauce. For deeper flavor, add a few drops of chili oil when serving, or infuse the cooking oil with dried chilies before searing the tofu.