Pan-Crisped Tofu with Ginger-Scallion Oil and Quick Pickled Radishes
Ingredients
- 1 block (14 oz)extra-firm tofu (pressed)
- 3 tablespoonvegetable oil
- ·salt
- ·black pepper
- 2 tablespoonfresh ginger
- 4scallions
- 3 tablespoonneutral oil
- 6radishes
- 2 tablespoonrice vinegar
- 2 tablespoonwater
- ½ teaspoonsugar
- 2 tablespoonsoy sauce
- 1lime
Prep
- 01
Mince 2 tablespoons fresh ginger.
- 02
Slice 4 scallions, separating whites from greens.
- 03
Thinly slice 6 radishes. Whisk together 2 tablespoons rice vinegar, 2 tablespoons water, and 1/2 teaspoon sugar in a small bowl. Add the radish slices and let sit while you cook.
Method
- 01
Press the tofu block between clean kitchen towels or paper towels for 10 minutes, using a heavy pan or weight to extract moisture.
- 02
Cut the pressed tofu into 8 thick slices or 12 cubes. Season both sides lightly with salt and black pepper.
- 03
Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches if needed, pan-fry the tofu 3 to 4 minutes per side until golden and crispy. Transfer to a plate.
- 04
Pour off the skillet. Add 3 tablespoons neutral oil, then stir in the minced ginger and sliced scallion whites. Cook 30 seconds until fragrant. Remove from heat and stir in the sliced scallion greens.
- 05
Arrange the crispy tofu on a serving plate. Drizzle with the ginger-scallion oil. Top with pickled radishes, squeeze lime juice over everything, and finish with a drizzle of soy sauce.
Spice Tips
To add heat, drizzle with a few drops of chili oil or sprinkle red pepper flakes over the finished dish. For deeper umami, add a splash of sesame oil to the ginger-scallion mixture or dust the tofu with white sesame seeds before serving.
The recipe comes together fastest if you press the tofu while making the pickled radishes. For extra cooling, serve over chilled noodles or cucumber slices.