Crispy Tofu with Soy Butter and Scallions
Ingredients
- 1 block (14 oz)firm tofu (pressed)
- 3 tablespoonneutral oil
- 2 tablespoonbutter
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 3 clovesgarlic
- 4 wholescallions
- ½ teaspoonsesame oil
- ½ teaspooncoarse salt
- ¼ teaspoonwhite pepper
Prep
- 01
Press tofu for 15–20 minutes using a tofu press or by wrapping in a clean kitchen towel and weighting down with a cast-iron pan.
- 02
Mince 3 cloves garlic. Slice 4 scallions on a bias, separating white and light green parts from dark green parts.
Method
- 01
Cut pressed tofu into 3/4-inch thick slabs. Pat dry with paper towels and season both sides with 1/2 teaspoon coarse salt and 1/4 teaspoon white pepper.
- 02
Heat 3 tablespoons neutral oil in a large skillet over medium-high heat. Once shimmering, carefully lay tofu slabs in the pan in a single layer (work in batches if needed).
- 03
Cook without moving for 4–5 minutes, until the bottom is golden and crispy. Flip and cook the other side for another 4 minutes until golden. Transfer to a plate.
- 04
Add 2 tablespoons butter to the same pan over medium heat. Once foaming, add minced garlic and cook for 30 seconds until fragrant.
- 05
Stir in 3 tablespoons soy sauce and 1 tablespoon rice vinegar. Let it bubble gently for 30 seconds. Remove from heat and stir in 1/2 teaspoon sesame oil.
- 06
Return tofu to the pan, tilting and spooning the soy butter over the top. Scatter chopped scallions over everything and serve warm over rice or noodles.
Spice Tips
For a subtle kick, add 1/4 teaspoon white pepper to the soy butter before serving. If you like heat, stir in a pinch of red pepper flakes or a dash of sriracha alongside the sesame oil. A squeeze of fresh lemon juice brightens the richness of the butter.