Crispy Pan Tofu with Ginger-Scallion Oil
Ingredients
- 1 blockextra-firm tofu (14 oz)
- 3 tablespoonneutral oil
- 2 tablespoonfresh ginger
- 4scallions
- 2 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonsesame oil
- 2 clovesgarlic
- ½lime
- ½ teaspoonsugar
Prep
- 01
Mince 2 tablespoons fresh ginger and 2 cloves garlic.
- 02
Slice 4 scallions on the diagonal, keeping white and green parts separate.
- 03
Cut 1 lime in half.
Method
- 01
Pat the tofu block dry with paper towels, pressing gently to remove excess moisture. Cut into 1-inch thick slices or cubes.
- 02
Heat 2 tablespoons neutral oil in a large skillet over medium-high heat. Once shimmering, add tofu in a single layer and cook undisturbed for 4-5 minutes until golden and crispy on the bottom. Flip gently and cook another 3-4 minutes until the second side is golden. Transfer to a plate.
- 03
In the same pan, reduce heat to medium and add the remaining 1 tablespoon oil. Add the minced ginger and cook for 30 seconds until fragrant, then pour in the soy sauce, rice vinegar, and sesame oil. Stir to combine and warm through, about 1 minute.
- 04
Pour the ginger-scallion oil over the tofu. Squeeze lime juice over the top, taste, and adjust seasoning with more soy sauce, vinegar, or lime as needed. Serve warm or at room temperature.
Spice Tips
For a gentle warmth, add a pinch of white pepper or a small dried chili to the oil as it heats. For more punch, stir in a teaspoon of sriracha or chili-garlic sauce into the ginger oil. Fresh herbs like cilantro or Thai basil scattered on top add brightness.