Be careful when pouring the hot oil into the ginger and scallions as it’ll splatter a bit. This recipe makes a lot more sauce than you need for one package of tofu, which is great because it keeps well and extra tastes wonderful on just about anything. You can halve the quantities below for a smaller yield if you’d like.
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.
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