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Step 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.
Step 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.
Step 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.
Step 4
While the tofu cooks, stir the vinegar into the ginger-scallion sauce. Taste and season with more salt if you’d like.
Step 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.