Garlic Ginger Scallion Rice Tofu (Printable)
Umami-packed rice with aromatic garlic, ginger, and scallions, crowned with perfectly crispy golden tofu.
# What You’ll Need:
→ For the Rice
01 - 1 ½ cups jasmine or long-grain white rice
02 - 2 ½ cups water
03 - 2 tablespoons vegetable oil
04 - 4 cloves garlic, finely minced
05 - 1 ½ tablespoons fresh ginger, finely grated
06 - 5 scallions, thinly sliced (white and green parts separated)
07 - 1 tablespoon soy sauce (use tamari for gluten-free)
08 - 1 teaspoon sesame oil
09 - ½ teaspoon salt, or to taste
10 - Freshly ground black pepper, to taste
→ For the Crispy Tofu
11 - 14 oz firm tofu, pressed and cut into 1-inch cubes
12 - 2 tablespoons cornstarch
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
15 - 3 tablespoons vegetable oil, for frying
→ Garnish
16 - Extra sliced scallions (green parts)
17 - Toasted sesame seeds (optional)
# How-To Steps:
01 - Wrap tofu in a clean towel and place a weight on top. Let sit for 15 minutes to remove excess moisture.
02 - Rinse rice under cold water until water runs clear. In a medium saucepan, combine rice and water. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
03 - While the rice is cooking, heat 2 tablespoons vegetable oil in a large nonstick skillet or wok over medium heat. Add minced garlic, grated ginger, and scallion whites. Sauté for 2-3 minutes until fragrant but not browned.
04 - Add cooked rice to the skillet with the garlic-ginger-scallion mixture. Stir in soy sauce, sesame oil, salt, pepper, and most of the scallion greens (reserve some for garnish). Cook for 2-3 minutes, tossing to combine and heat through. Set aside and keep warm.
05 - In a bowl, toss tofu cubes with cornstarch, salt, and black pepper until evenly coated.
06 - Heat 3 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add tofu and cook for 2-3 minutes per side until golden and crispy on all sides. Remove and drain on paper towels.
07 - Spoon garlic ginger scallion rice into bowls. Top generously with crispy tofu, extra scallion greens, and toasted sesame seeds if desired.
# Expert Advice:
01 -
- The combination of textures—fluffy fragrant rice against impossibly crisp tofu—makes every bite interesting and satisfying
- It comes together in under an hour but tastes like you spent all day coaxing flavors out of the simplest ingredients
- You probably have everything in your pantry already making it perfect for those I dont know what to cook nights
02 -
- Pressing the tofu is not optional if you want it actually crispy the moisture is what makes it soggy no matter how much cornstarch you use
- Do not overcrowd the pan when frying the tofu cook in batches if necessary because crowding creates steam and prevents proper crisping
03 -
- Cut your tofu into slightly larger cubes than you think you need because they shrink slightly as they release moisture and fry
- Let your aromatics sizzle for that full 2 to 3 minutes rushing this step means the garlic stays sharp and raw instead of mellowing into sweetness