Tofu With Sizzling Scallion Oil
Published August 17, 2022
Johnny Miller for The New York Times
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 (14- to 16-ounce) package silken tofu
Kosher salt (such as Diamond Crystal) and pepper
¼ cup neutral oil, such as safflower or canola
1 tablespoon toasted sesame oil
¼ cup thinly sliced scallions
1 tablespoon minced garlic
1 tablespoon minced, peeled ginger
2 tablespoons low-sodium soy sauce
2 tablespoons chopped cilantro leaves and tender stems
2 teaspoons unseasoned rice vinegar
2 cups baby arugula
Nutritional analysis per serving (2 to 4 servings)
10 grams carbs; 200 calories; 3 grams monosaturated fat; 7 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 1 gram fiber; 345 milligrams sodium; 13 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove 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 2
In 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 3
Meanwhile, in a small bowl, combine soy sauce, cilantro and vinegar.
- Step 4
Spoon hot scallion mixture over the tofu. Top with arugula and drizzle with the cilantro sauce. Serve warm or at room temperature.
Private Notes
Comments
This was all right. It lacked texture, so added some peanuts after the first bite. I think a little thinly sliced Serrano cooked with the garlic mix would step it up a little. May be better with a firmer tofu. Will try next time. Served with white rice.
I whipped this up for lunch after receiving Melissa’s news letter. I used firm tofu because I had it and stir fried it in the sauce. Added tons more garlic and ginger. I topped it with chili ginger sauce and peanuts. Very flexible recipe! For person allergic to sesame oil, it’s fine! Leave it out and use your favorite seasonings. Also, spinach instead of arugula would be totally delicious. Arugula makes it a bit more spicy but this is definitely a “what’s in your pantry” dish.
Any reason this wouldn't work well with sauteed or grilled firm tofu instead?
I also added peanuts to the garnish and served with toasted nori squares. A quick and delicious summer dish!
Great flavor in the oil and cilantro sauce but the room temperature tofu wasn't right for me. I will cook tofu separately next time with additional garlic/ginger and maybe a chile.
Did anyone else make this without a million substitutions? If so, I hope you enjoyed it much as i did :)))
I did, and loved every part of it. My sister hated it though, said the tofu broke up to look like baby food, so you definitely need to be careful and drain as much water as you can.