Ginger-Scallion Tofu with Crispy Rice
Ingredients
- 14 ouncesextra-firm tofu
- 1½ cupsshort-grain white rice
- 2¼ cupswater
- 6scallions
- 2 tablespoonfresh ginger
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 tablespoonsesame oil
- 2 tablespoonvegetable oil
- 2 clovesgarlic
- ·salt
- ·white pepper
Prep
- 01
Mince 2 tablespoons fresh ginger.
- 02
Mince 2 cloves garlic.
- 03
Slice 6 scallions, separating white and light green parts from dark green tops; keep separate.
Method
- 01
Bring water to a boil in a medium pot with a pinch of salt. Add rice, stir once, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- 02
While rice cooks, pat the tofu dry with paper towels. Cut into 4 thick slabs, then cut each slab into 4 cubes (16 pieces total).
- 03
In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil; set aside.
- 04
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Working in two batches, sear tofu cubes 2 to 3 minutes per side until golden on multiple faces. Transfer to a plate.
- 05
Add remaining 1 tablespoon oil to the skillet. Add ginger and garlic, cook for 30 seconds until fragrant. Return tofu to the pan, pour in the soy-vinegar sauce, and toss gently to coat. Cook for 1 minute.
- 06
Divide rice among bowls, top with tofu and sauce, then scatter scallions and white pepper over each bowl. Serve immediately.
Spice Tips
For warmth and depth, add 1/4 teaspoon white pepper to the sauce or sprinkle over the finished bowls. A pinch of chili flakes or a drizzle of chili oil adds heat. For brightness, squeeze fresh lime juice over the top before eating.