Tofu with Garlic Ginger Soy Sauce

First: two things for which I need to say “sorry.” I apologize for not posting much and still not posting about the situation in the Middle East – beyond busy-ness, others have said things more eloquently than I can. Forgive me, too, for posting a recipe for something that is obviously kitniyot and may contain chametz about a week before Passover. You can always save this recipe for later.

Now, to business: I realize I have not posted a tofu recipe of my own on this blog, which is ironic, because I love tofu and I eat a lot of it. (My social distancing matrix recipe from 2020 only half counts.) As in, I buy tofu pretty much every time I shop for groceries. I am not vegetarian – but I do not eat much meat, and I really adore tofu. The texture is so pleasing, and one can do so many things with it. It is also a food with a fascinating history; I recommend listening to this Gastropod episode to learn more.

This is a simple recipe based on Korean dubu buchim that I have made often recently. It has become a frequent favorite in recent months. It is an amalgam of several different recipes from various authors and bloggers I like – with a particular focus on the books and blogs I use for Korean recipes. The firm but yielding texture of the tofu meshes nicely with the savoriness of soy, and the ginger adds a nice zing. It also comes together quite quickly – which is nice for weeknights.

I hope you enjoy this recipe. It is very versatile and goes with many things. I enjoy this especially with cooked greens and some nice rice.

Tofu with Garlic Ginger Soy Sauce

Based on recipes by Kathy YL Chan, Robin Ha, Emily “Maangchi” Kim, Deborah Madison, and Sue Pressey (My Korean Kitchen)

About 3-4 servings

1 pound/454 grams extra firm tofu

2-3 tablespoons sunflower seed oil (or any other high-smoke point neutral oil)

4 scallions, finely chopped

1 inch/2.5 cm fresh ginger, crushed

5 cloves garlic, crushed

3 tablespoons soy sauce

1 tablespoon toasted sesame oil

1 tablespoon rice wine vinegar

1 teaspoon chili flakes (optional)

Sesame seeds, for garnish (optional, any color)

Cilantro for garnish (optional)

1. Pat the tofu with a paper towel or other towel until dry. (You do not need to “press” the tofu, but can choose to do so.) Cut into half-inch/1 centimeter-thick slabs. I usually make the slabs about 2 inches long and 1 inch wide (5cmx2.5cm).
2. Heat a large frying pan or skillet on high heat and add some of the oil, then immediately turn the heat to low. Add a batch of the tofu, laying the pieces face-down on the pan.
3. Cover and let cook for 5-6 minutes, or until brown on the pan side. Flip the pieces, put the cover back on, and cook for another 4-5 minutes, or until brown. Remove and plate. You will likely need to fry the pieces in batches. The oil can splatter, so be careful.
4. While the tofu is cooking, mix together the scallions, ginger, garlic, soy sauce, sesame oil, rice wine vinegar, and chili flakes to make the sauce.
5. When the tofu is done cooking, turn off the heat for the pan. Plate the tofu and pour the sauce over the tofu. Garnish with the cilantro and sesame seeds, as you wish.
6. You can eat this dish at any temperature you like. Store leftovers in a covered container in the refrigerator for up to five days.

Thank you to David Ouziel and Timmy Woitas for participating in User Acceptance Testing for this recipe. Thank you to Adam Sperber for requesting the recipe after seeing it on my Instagram.