Sizzling Ginger Scallion Sauce with Pan-seared Tofu

Time 15 minutes
Yields Serves 4
Sizzling Ginger Scallion Sauce with Pan-seared Tofu
(Mariah Tauger / Los Angeles Times)

Cut the tofu into ¾-inch-thick slices crosswise. Press between layers of paper towels to remove as much liquid as possible. Let stand between more dry paper towels to keep draining.


Combine the ginger and scallions in a medium heat-proof bowl and sprinkle with the salt. Heat ½ cup oil in a large nonstick skillet over medium-high heat until shimmering, about 2 minutes. Carefully pour the hot oil over the ginger-scallion mix in the bowl. It will sizzle, bubble and splatter, so try to do it at arm’s length.


Coat the same skillet with the remaining 2 tablespoons oil and heat over medium-high heat until shimmering. Carefully add the tofu slices in a single layer. Cook, turning once, until deep golden brown on both sides, about 7 minutes.


While the tofu cooks, stir the vinegar into the ginger-scallion sauce. Taste and season with more salt if you’d like.


Divide the hot rice among serving dishes and top with the tofu, then the sauce. Serve with more sauce on the side. Reserve any remaining sauce for another meal.

Spicy sizzling ginger scallion sauce: Add 1 minced hot fresh chile, seeded if you’d like, to the ginger and scallions in the bowl.
Make Ahead:
The sauce can be refrigerated in an airtight container for up to 1 week.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.