Tofu With Sizzling Scallion Oil
This refreshing weeknight meal comes together in less than 15 minutes and barely requires turning on the stove. Aromatic garlic, ginger and scallions are gently heated in oil until they sizzle and infuse it, turning into a fragrant, lively sauce for mild silken tofu. Peppery arugula and a final drizzle of tangy cilantro sauce brighten the dish. Enjoy with steamed rice for a heftier meal, or top with fried eggs. Leftover tofu can be stored in the scallion oil and refrigerated; it will have absorbed even more flavor the next day.
- Serves: 2 persons
- 1(14- to 16-ounce) package silken tofu
- Kosher salt (such as Diamond Crystal) and pepper
- ¼cup neutral oil, such as safflower or canola
- 1tablespoon toasted sesame oil
- ¼cup thinly sliced scallions
- 1tablespoon minced garlic
- 1tablespoon minced, peeled ginger
- 2tablespoons low-sodium soy sauce
- 2tablespoons chopped cilantro leaves and tender stems
- 2teaspoons unseasoned rice vinegar
- 2cups baby arugula
Step 1Remove the tofu from its package; drain the tofu then pat it dry. Scoop spoonfuls of the tofu onto a large platter and arrange in an even layer. Season with salt and pepper.
Step 2In a small saucepan, combine neutral oil, sesame oil, scallions, garlic and ginger. Cook over medium-low, stirring occasionally, until oil is sizzling and garlic, ginger and scallions are softened but not browned, about 3 minutes.
Step 3Meanwhile, in a small bowl, combine soy sauce, cilantro and vinegar.
Step 4Spoon hot scallion mixture over the tofu. Top with arugula and drizzle with the cilantro sauce. Serve warm or at room temperature.