Tofu With Sizzling Scallion Oil

By Kay Chun

Published Aug. 18, 2022

Tofu With Sizzling Scallion Oil
Johnny Miller for The New York Times
Total Time
10 minutes
Rating
4(603)
Comments
Read comments

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.

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Ingredients

Yield:2 to 4 servings
  • 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
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

199 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 7 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 13 grams protein; 343 milligrams sodium

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

  1. 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.

  2. 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.

  3. Step 3

    Meanwhile, in a small bowl, combine soy sauce, cilantro and vinegar.

  4. Step 4

    Spoon hot scallion mixture over the tofu. Top with arugula and drizzle with the cilantro sauce. Serve warm or at room temperature.

Ratings

4 out of 5
603 user ratings
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Comments

JessicaC

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.

marnie

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.

BobI

Any reason this wouldn't work well with sauteed or grilled firm tofu instead?

Foolishfun

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.

Jackie

Did anyone else make this without a million substitutions? If so, I hope you enjoyed it much as i did :)))

live your life

Satisfying, quick, light meal! For people thinking this is too bland - have you seasoned your tofu as directed? I also salted the scallion oil a bit and it was very flavorful. I thought the arugula provided plenty of texture but adding peanuts could also be fun as many commented. However the beauty of the dish is in its simplicity imho.

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