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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)
1

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.

2

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.

3

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.

4

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

5

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.

Variations:
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.
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